pescatariannut-freesoy-free
Scolloped Lobster
From The New century cook book, 1899
Serves 1
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
851Calories
10 gProtein
15 gCarbs
91 gFat
Full nutrition (33 nutrients)
Calories851 kcal
Protein9.7 g
Carbohydrates15 g
Fiber0 g
Sugars0 g
Total Fat91 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol294 mg
Sodium155 mg
Potassium289 mg
Calcium167 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus184 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline18 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from The New century cook book (1899), page 24. The excerpt below is the record exactly as published.
Scolloped Lobster. Open can three hours before using, rub yolks three eggs smooth with one cup cream through a sieve. Put two tea- spoonfuls butter into a spider and when melted add one table- spoonful flour. Stirring fast, add cream mixture, and when hot 50 New Century Cook Book. add lobster. Serve in baking dish or individual fish cup. Cover the top with fine bread crumbs soaked in butter
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