Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
828
Calories
44g
Protein
25g
Fat
99g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 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
- 2 lb. lobster
- ¼ cup butter
- ¾ tablespoons flour
- ½ teaspoon salt
- Few grains cayenne
- Slight grating nutmeg
- 1 cup thin cream
- Yolks 2 eggs
- 2 tablespoons Sherry wine
Directions
1
Remove lobster meat from shell and cut in small cubes. Melt butter, add flour, seasonings, and cream gradually. Add lobster, and when heated, add egg yolks and wine.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg