Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
231
Calories
7g
Protein
22g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 cups of cream
- one-fourth teaspoon salt
- one-half tablespoons butter
- one-half cups lob- ster diced
- three yolks of egg
Directions
1
One and one-half cups of cream, few dashes of pepper, one-fourth teaspoon salt, one and one-half tablespoons butter, three yolks of egg, one and one-half cups lob- ster diced. Cook the butter, salt and pepper a few min- utes in a saucepan or blazer. Remove from fire, add the yolks beaten with the cream. Stir carefully and serve with toast or crackers. Add mushrooms if desired.
2
Mrs. W. D. Gordon.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive