Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- one quart of milk
- one pint of water
- one teaspoonful of salt
- one saltspoonful of white pepper
- two tablespoonfuls of flour
- two large cans of lobster
- one tablespoonfu
- one cupful
- cayenne
- pepper
- salt
Directions
Two large cans of lobster. Dash of cayenne pepper,
One quart of milk, One pint of water,
One teaspoonful of salt. One tablespoonfu] of butter,
One saltspoonful of white pepper, Two tablespoonfuls of flour.
Cut the tender portions of the lobster into tiny enbes. aboul one cupful; put llic remainder into the water and cook twenty minutes, adding more water as it boils away; cook the flour and butter to- gether, add the milk, and stir until smooth; add the seasonings; strain in the lobster liquor and cook five minutes; put the diced lob- ster into the tureen and strain the boiling soup over them ; serve im- mediately.