Dinner
Creamed lobster
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- Two cups of boiled lobster meat, cut into dice.
- Season with paprika, salt and lemon juice.
- Heat a great spoonful of butter in a saucepan and turn in the lobster dice.
- Toss until smoking hot, add half a cup of cream, heated (with a bit of soda), then beat into it the whipped yolks of three eggs.
- Stir for one minute, and dish.
Historical transcription
Source method
- 1
Two cups of boiled lobster meat, cut into dice. Season with paprika, salt and lemon juice. Heat a great spoonful of butter in a saucepan and turn in the lobster dice. Toss until smoking hot, add half a cup of cream, heated (with a bit of soda), then beat into it the whipped yolks of three eggs. Stir for one minute, and dish.
- 2
Send hot, buttered crackers around with it.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.