Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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-half pint of milk
- two small lobsters
- one small onion chopped fine
- three table- spoonfuls flour
- one well beaten egg
- cayenne
- pepper
- salt
Directions
Take two small lobsters, one-half pint of milk, one small onion chopped fine, butter size of a large egg, three table- spoonfuls flour, cooked all together ; remove from the fire and stir in one well beaten egg ; add a very little cayenne pepper, and salt if necessary. The green of the lobster must be added to the dressing when cold. Put the chopped lob- ster into the dish in which it is to be served or into the shells; pour over the dressing t lowly until all is thoroughly moistened ; then sprinkle cracker crumbs over the top. Bake fifteen minutes. Serve (if in the shells) on a napkin gar- nished with parsley.