Dinner
Lobster and Oyster Filling
The original 1910 method for Lobster and Oyster Filling, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 pint oysters
- 1¼ lb. lobster
- 1½ cups cold water
- 1 stalk celery
- 1 slice onion
- Salt
- ¼ cup butter
- ⅓ cup flour
- ¾ cup cream
- Worcestershire Sauce
- Lemon juice
- Paprika
Historical transcription
Source method
- 1
Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from lobster, water, celery, and onion. Cook slowly until stock is reduced to one cup, and strain. Make sauce of butter, flour, strained stock, and cream. Add oysters and lobster meat cut in strips; then add seasonings. One-half teaspoon beef extract is an improvement to this dish.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.