Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half cup diluted vinegar
- half pound of lobster into small dice
- two ounces of butter into stew-pan
- two ounces of flour
- one cupful lobster meat cut in dice
- one tablespoonful butter
- one tablespoonful flour
- one cupful milk
- a cup of boiling cream
- four cloves
- three eggs
- one end
- one tea- spoonful salt
- two eggs
- two yolks beaten
- nutmeg
- cayenne
- salt
Directions
in thin slices, use a teaspoon pepper-corn, four cloves, half cup diluted vinegar; let stand twenty- four hours. It is then ready for use.
Mrs. J. G. Mossin. LOBSTER CHOPS.
Cut half pound of lobster into small dice. Put two ounces of butter into stew-pan ; when it bubbles, sprinkle in two ounces of flour. Cook it, then pour in a cup of boiling cream and the lobster dice. Stir until scalding hot, then remove from the fire; when slightly cooled stir in the beaten yolks of three eggs, a grating of nutmeg, little cayenne and salt to taste. Return the mixture to the fire, stir long enough to well set the egg. Butter a platter on which put the lobster about half an inch thick ; place on ice for two or three hours, then form it into chops, pointed at one end, turn in bread crumbs, egg and crumbs again, fry in boiling lard ; stick a claw in each one.
Mrs. E. Wolters. CREA M ED LOBSTER.
One cupful lobster meat cut in dice, one tablespoonful butter, one tablespoonful flour, one cupful milk or cream, one tea- spoonful salt, dash cayenne pepper, yolks two eggs. Put the butter in a saucepan, when melted add flour. Cook a few min- utes, but not brown ; add the milk or cream and stir until per- fectly smooth. To this add two yolks beaten and stir, then add the meat. Season. Mix carefully with a wooden spoon so as not to break the meat. The filling should be very creamy.
Mrs. L. W. Blinn.