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Stewed Lobster
From The Toronto Cook Book, 1915
Serves 3
Let it scald, but not boil.
Presented as published in 1915. 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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 119. The excerpt below is the record exactly as published.
Stewed Lobster Cut the lobster in pieces, about an inch square; place them in a stew-pan, and over them pour a cup of water. Put in butter the size of an egg, pepper and salt to taste. Mix also with it the green dressing of the lobster, and stir it ten minutes over the fire. Just before taking off, add two wine glasses of port or sherry
Cook this with the app: pantry check, scaling, and the assistant.