Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Lobster Butter
From The household cook book, 1902
Serves 6
This butter can be used as a flavorful addition to dishes.
A modern interpretation · AI-generated from the original record
Ingredients
- lobster coral
- a little butter
- a little cayenne pepper
- a little nutmeg
Method
Wash the lobster coral, removing any flesh or green parts.
Pound it with a little butter until smooth.
Add cayenne pepper and nutmeg.
Fill jelly glasses, heat in the oven, press down, pour melted paraffin or clarified butter on top, and tie with paper.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 18. The excerpt below is the record exactly as published.
Lobster Butter — Take lobster coral (not the little red eggs that cling to the outside of the lobster, but the red lumps inside when it is cut open down to the tail); wash it carefully, removing every mor- sel of the flesh or green part, as that may turn it after it is made. Add a little butter and pound it in a mortar — the less butter used the better, but it must be pounded until perfectly smooth and free from grit; then add a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.