Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
261
Calories
29g
Protein
15g
Fat
0g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 tablespoons of cream
- 2 teaspoons anchovy essence
Directions
1
1 oz. butter. 2 tablespoons of cream.
2
4 oz. flour. 2 teaspoons anchovy essence.
3
J pint of fish stock. salt and pepper.
4
J tin of lobster.
5
Melt the butter and stir in the flour smoothly ; add water and boil ; season and add the anchovy and cream. Mix well, and take the pan from the fire. Cut the lobster into neat pieces, and stir into the sauce. Set at the side of the fire to warm through, but do not boil.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive