Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 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
- 4 pound boiled lobster
- 1 tablespoon flour
- 1 teaspoon parsley
- 1 table- spoon cottolene
- 3 egg yolks
- 51 meat
- mace
- salt
- cayenne
- parsley
Directions
A 4 pound boiled lobster, chopped fine, % cup cream, 1 table- spoon cottolene, 1 tablespoon flour, 3 egg yolks, mace, salt and cayenne to taste, 1 teaspoon parsley, chopped fine ; mix the flour ; cot- tolene, cream and egg yolks together and let come to a boiling point, but on no account let it boil ; add this and seasoning to the lobster
meat ; then place all on a dish to cool ; when cool mold with the hands into cutlets and dip first in egg and then in bread crumbs and fry in hot cottolene a light brown ; place a small claw in the end of each cutlet and serve the instant they come from the skillet.
Mrs. F. T. Parker.