Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 cup of cream
- three pounds of lobster picked to pieces
- four tablespoons of melt- ed butter
- one-half cup of fine bread crumbs
- a cup of milk
- two large spoonfuls of butter into a sauce-pan
- 16 stir into hot cream
- three eggs
- cayenne
- pepper
- mace
- salt
Directions
One cup of cream ; put over a double boilei*. Put two large spoonfuls of butter into a sauce-pan, when melted add dessert spoon of flour, a little cayenne pepper, mace and salt ;
Genuine French Sardines always in Stock
16 stir into hot cream and let it boil up. This is enough for three pounds of lobster picked to pieces. Fill lobster shells (the back of the lobsters) with the mixture, cover with crumbs, butter and brown. Serve hot.
One can of salmon, three eggs, four tablespoons of melt- ed butter, one-half cup of fine bread crumbs, one-third of a cup of milk; pepper and salt. Pick up the fish, drain o£f the oil, melt butter, work in the bread cruirbs and seasoning, and last of all the eggs. Put in a buttered dish and steam for one hour.