pescatariannut-freeegg-freesoy-free
Sauce (Lobster)
From Recipes for the million, 1891
Serves 1
Add a little lemon pickle or juice.
Presented as published in 1891. 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
269Calories
20 gProtein
34 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories269 kcal
Protein20 g
Carbohydrates34 g
Fiber0.7 g
Sugars0 g
Total Fat7.8 g
Saturated Fat2.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.7 g
Cholesterol52 mg
Sodium736 mg
Potassium362 mg
Calcium77 mg
Iron3.9 mg
Magnesium32 mg
Phosphorus178 mg
Zinc3.8 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A2.2 mcg
Vitamin E0.9 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.8 mg
Folate104 mcg
Choline46 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Recipes for the million (1891), page 194. The excerpt below is the record exactly as published.
SAUCE (LOBSTER). — Cut a lobster into small dice; pound the spawn with a little butter and four anchovies, and rub through a hair sieve. Put the lobster into a stew-pan with half a pint of gravy and a bit of butter rolled in flour
Cook this with the app: pantry check, scaling, and the assistant.