Scalloped Lobster
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
The lobster may also be served in scallop shells.
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 112. The excerpt below is the record exactly as published.
Scalloped Lobster. Scalloped Lobster. — Season one pint of lobster^ cut into dice, with salt^ pepper^ and cayenne. Mix with one cup of cream sauce (see page 190) ; fill the lobster shells, using the tail shells of two lobsters. Cover the meat with cracker crumbs., moistened with melted butter
Cook this with the app: pantry check, scaling, and the assistant.