pescatariangluten-freedairy-freenut-freeegg-freesoy-free
To Boil Lobsters
From Modern cookery, in all its branches, 1884
Serves 3
Choose lobsters according to the guidelines provided.
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
32Calories
7 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein6.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol53 mg
Sodium18547 mg
Potassium100 mg
Calcium84 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus67 mg
Zinc1.5 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate4.2 mcg
Choline29 mg
Caffeine0 mg
Water1294 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 104. The excerpt below is the record exactly as published.
TO BOIL LOBSTERS. [In full season from April to October : may be bad all the year.] Choose them by the directions given at the commencement of this chapter, and throw them into plenty of fast-boiling salt and water, that life may be destroyed in an instant. To 1 gallon of water, 5 ounces salt : moderate sized lobster, 15 to 20 minutes ; large lobster
Cook this with the app: pantry check, scaling, and the assistant.