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Scalloped Lobster
From The art of cookery, 1899
Serves 3
Salmon can be scalloped like lobster.
Presented as published in 1899. 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
542Calories
60 gProtein
36 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein60 g
Carbohydrates36 g
Fiber1.9 g
Sugars5.5 g
Total Fat16 g
Saturated Fat3.9 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat4.9 g
Cholesterol406 mg
Sodium1909 mg
Potassium826 mg
Calcium423 mg
Iron3 mg
Magnesium147 mg
Phosphorus648 mg
Zinc12 mg
Copper4.4 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0.6 mg
Vitamin A111 mcg
Vitamin E3.1 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B124.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.9 mg
Folate80 mcg
Choline239 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 132. The excerpt below is the record exactly as published.
Scalloped Lobster — Cut the cooked lobster into pieces suitable for serving, put in a buttered baking dish, and to four cups of lobster add one cup of white sauce, and half a teaspoonful of mustard flour. Cover lightly with Bread Crumbs No. 3
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