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Scalloped Lobster

Name: Scalloped Lobster
Yield: 3 servings
Ingredients: 2 pounds lobster; Few grains cayenne; 1% cups white sauce; i/. teaspoon salt; Yolk 1 hard-boiled egg; y-^ tablespoon lemon juice

From Scientific cooking with scientific methods, 1911

Serves 3

Presented as published in 1911. 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

493Calories

57 gProtein

15 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories493 kcal

Protein57 g

Carbohydrates15 g

Fiber0.5 g

Sugars5.3 g

Total Fat21 g

Saturated Fat5.4 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol454 mg

Sodium1961 mg

Potassium822 mg

Calcium402 mg

Iron1.6 mg

Magnesium135 mg

Phosphorus637 mg

Zinc11 mg

Copper4.1 mg

Manganese0.3 mg

Vitamin D1.9 mcg

Vitamin C2.2 mg

Vitamin A198 mcg

Vitamin E3.4 mg

Vitamin K1.9 mcg

Vitamin B60.4 mg

Vitamin B124.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.6 mg

Folate52 mcg

Choline280 mg

Caffeine0 mg

Water346 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 38. The excerpt below is the record exactly as published.

Scalloped Lobster. 2 pounds lobster. Few grains cayenne. 1% cups white sauce. i/. teaspoon salt. Yolk 1 hard-boiled egg. y-^ tablespoon lemon juice

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