Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
189
Calories
27g
Protein
6g
Fat
6g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | 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
- 2 cups chopped lobster
- 1 teaspoon lemon juice
- 1 teaspoon finely chop- ped parsley
- 1 cup thick white sauce
- 1 egg
Directions
1
2 cups chopped lobster, VL' teaspoon salt, few grains cayenne and nutmeg, 1 teaspoon lemon juice, yolk 1 egg, 1 teaspoon finely chop- ped parsley, 1 cup thick white sauce; mix together and shape when cool in form of cutlets; dip in egg and crumbs; fry same as cro- quettes. Approved.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive