Boiled Lobster
From The new practical housekeeping, 1890
Serves 1
The white of a hard-boiled egg may be minced fine and strewn over it.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 498. The excerpt below is the record exactly as published.
ioiled Lobster. — Put in boiling water, with little salt, and boil till cooked through and shell turns red ; rub shell with sweet oi! after wiping to brighten color. Split body and tail through, crack claws and it is ready to serve, but must be cut up fine before eating. A dressing made of salt, mustard, oil, i cayenne pepper and vinegar, mixed ' with the yolk of an e
Cook this with the app: pantry check, scaling, and the assistant.