Lunch
Lobster Chowder
A turn-of-the-century lunch recipe featuring lb. lobster, with the original instructions and source page intact.
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.
- 2 lb. lobster
- 3 tablespoons butter
- 2 common crackers, finely pounded
- 4 cups milk
- 1 slice onion
- 1 cup cold water
- Salt
- Paprika or cayenne
Historical transcription
Source method
- 1
Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add liver of lobster (green part) and crackers; scald milk with onion, remove onion, and add milk to mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice. Season with salt and paprika.
Nutrition pending
No invented nutrition numbers.
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