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Stewed Lobster

Name: Stewed Lobster
Yield: 2 servings
Ingredients: Cut the lobster small; add just a little water; milk or cream, the latter being best; add a teaspoon of butter; and pepper and salt to season

From The household cook book, 1902

Serves 2

Presented as published in 1902. 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

10Calories

2 gProtein

0 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories9.6 kcal

Protein2.1 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat1.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol21 mg

Sodium53 mg

Potassium25 mg

Calcium11 mg

Iron0 mg

Magnesium4.8 mg

Phosphorus21 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate1.3 mcg

Choline8.8 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 63. The excerpt below is the record exactly as published.

STEWED LOBSTER.— Cut the lobster small and put it in a stew=^pan, and add just a little water, milk or cream, the latter being best, although the first will answer; let it boil up, add a teaspoon of butter, and pepper and salt to season

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