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Stewed Lobster
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
428Calories
5 gProtein
5 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein4.5 g
Carbohydrates4.6 g
Fiber0 g
Sugars0 g
Total Fat49 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0 g
Cholesterol157 mg
Sodium79 mg
Potassium144 mg
Calcium86 mg
Iron0 mg
Magnesium12 mg
Phosphorus91 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.3 mcg
Choline8.8 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 112. The excerpt below is the record exactly as published.
Stewed Lobster, — Cut the lobster fine ; put it in a stew- pan, with a little milk or cream,. Boil up once ; add one tablespoonful of butter^ a little pepper
Cook this with the app: pantry check, scaling, and the assistant.