Stewed Lobster
From The home science cook book, 1902
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
437Calories
82 gProtein
6 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein82 g
Carbohydrates5.6 g
Fiber0 g
Sugars5.9 g
Total Fat18 g
Saturated Fat3.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol647 mg
Sodium2049 mg
Potassium1132 mg
Calcium549 mg
Iron1.2 mg
Magnesium195 mg
Phosphorus887 mg
Zinc17 mg
Copper6.4 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E4.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B126.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.7 mg
Folate47 mcg
Choline354 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 53. The excerpt below is the record exactly as published.
Stewed Lobster. Cut up the lobster. Allow one-half cup of milk to one pint of lobster. Heat the milk, add the lobster, one tablespoon of butter, and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.