Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
214
Calories
31g
Protein
6g
Fat
4g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- 1 pint can
- 1 gill sherry
- one boiled lobster diced
- 2 eggs
- salt
- cayenne
- pepper
Directions
1
Take the meat of one boiled lobster diced or 1 pint can; put into a saucepan with a large lump of butter, salt and cayenne pepper to taste ; stir till hot. Beat the yolks of 2 eggs with J pint cream, add 1 gill sherry, pour over the lobster and let sim- mer till thoroughly hot, then serve.
2
Crab meat may be treated the same way.
3
Oysters should be stewed 5 minutes in their own liquor with a little water and salt, drained and finished as above.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive