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Roasted Lobster
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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
19Calories
4 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein4.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol32 mg
Sodium106 mg
Potassium50 mg
Calcium21 mg
Iron0.1 mg
Magnesium9.5 mg
Phosphorus40 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.5 mcg
Choline18 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 499. The excerpt below is the record exactly as published.
Roasted Lobster. — When lobster is half cooked, remove from water and rub thoroughly with butter
Cook this with the app: pantry check, scaling, and the assistant.