Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
977
Calories
50g
Protein
32g
Fat
119g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 1 cup chopped lobster meat
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon salt
- ⅛ teaspoon paprika
- Few drops onion juice
- 2 egg yolks
- ⅓ cup milk
- ⅓ cup heavy cream
- White one egg, beaten stiff
Directions
1
Cook lobster meat with butter five minutes. Add flour, seasonings, egg yolks, milk, cream beaten until stiff, and white of egg. Fill buttered timbale moulds three-fourths full, set in pan of hot water, cover with buttered paper, and bake until firm. Serve with Lobster Sauce.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg