pescatariangluten-freenut-freesoy-free
Canned Lobster Salad
From Kentucky receipt book, 1903
Serves 1
Garnish with hard boiled eggs cut in rings.
Presented as published in 1903. 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
Nutrition per serving
330Calories
30 gProtein
2 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein30 g
Carbohydrates1.8 g
Fiber0.2 g
Sugars0.9 g
Total Fat30 g
Saturated Fat6.3 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol807 mg
Sodium2786 mg
Potassium340 mg
Calcium147 mg
Iron3.7 mg
Magnesium38 mg
Phosphorus449 mg
Zinc3.5 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.3 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate97 mcg
Choline606 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 113. The excerpt below is the record exactly as published.
Oanned Lobster Salad. Take 1 can of lobsters, pour in a dish and skim off all oil. Chop the meat coarsely and have an equal amount of crisp celery, cut in cubes. Make a dressing with 1 heaping tablespoon of but- ter, 1 gill of vinegar, 1 scant teaspoon of salt, cayenne and black pep- per, 1 teaspoon of mustard, yolks of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.