pescatariannut-freeegg-freesoy-free
Scalloped Lobster
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
25Calories
3 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein2.8 g
Carbohydrates3.3 g
Fiber0.9 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium62 mg
Potassium144 mg
Calcium33 mg
Iron1 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K205 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline12 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 13. The excerpt below is the record exactly as published.
Scalloped Lobster. Chop the lobster fine, with a small piece of parsley and shalot. Then make some melted butter of flour, butter, one tablespoonful of stock, and a little an- chovy sauce; mix with lobster and put it back into the shells, sprinkle a few breadcrumbs over the top, and place two small lumps of butter on each quarter
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