Rissoles of Lobster

Name: Rissoles of Lobster
Ingredients: the meat from a boiled lobster; season with pepper; season with salt; a little pounded mace; two ounces of melted butter; some bread-crumbs; dip into yoke of beaten egg

From The bachelor and the chafing dish, 1895

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

613Calories

8 gProtein

40 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories613 kcal

Protein7.8 g

Carbohydrates40 g

Fiber7.5 g

Sugars1.1 g

Total Fat50 g

Saturated Fat30 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol147 mg

Sodium201 mg

Potassium404 mg

Calcium171 mg

Iron4 mg

Magnesium53 mg

Phosphorus106 mg

Zinc0.7 mg

Copper0.4 mg

Manganese3.5 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A426 mcg

Vitamin E1.7 mg

Vitamin K45 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.7 mg

Folate58 mcg

Choline56 mg

Caffeine0 mg

Water30 g

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 35. The excerpt below is the record exactly as published.

Rissoles of Lobster. — Mince up the meat from a boiled lobster very fine and season with pepper, salt, and a little pounded mace. Add two ounces of melted butter and some bread-crumbs ; roll into balls, dip into yoke of beaten egg

Cook this with the app: pantry check, scaling, and the assistant.