(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 1 >  Lobster Pudding (1875)


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)



• 1 large lobster well boiled, or a can of preserved lobster.
• 1/2 cup fine bread-crumbs.
• 1/2 cup cream or rich milk.
• Cayenne pepper and salt.
• 1 teaspoonful of Worcestershire or Harvey's sauce.
• 1/4 pound fat, salt pork, or corned ham, cut into very thin slices.
• 3 eggs.


Pound the meat and coral to a paste.

Mix into this two eggs well beaten, the seasonings the bread-crumbs, and one table-spoonful of cream.

Stir all together until light.

Line the pudding-mould with the sliced ham.

Pour the mixture into this and fit on the top.

Set into a pot or pan of boiling water, and boil steadily for one hour.

Sauce for Pudding.

    • 1/2 cup drawn butter.
    • The remainder of the cream.
    • A little chopped parsley.
    • 1 teaspoonful anchovy sauce.

Heat almost to boiling; stir in a beaten egg, and so soon as this begins to thicken, take from the fire.

Turn the pudding out carefully upon a hot dish, and pour the sauce over it.

Cut with a sharp thin knife.

Send around lemon cut into eighths, to be squeezed over each slice, should the guests wish to do so.

The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages