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Cold Lobster
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. J. Jeffries, Winnetka.
Presented as published in 1912. 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
14Calories
2 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein2.4 g
Carbohydrates0.8 g
Fiber0.4 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium60 mg
Potassium94 mg
Calcium28 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus27 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K205 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline10 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 162. The excerpt below is the record exactly as published.
COLD LOBSTER.— Take off the large claws and crack the shell lightly without disfiguring the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the center, and the tail and claws ar- ranged around it. Garnish with parsley. Use salt, cayenne, mus- tard, salad-oil
Cook this with the app: pantry check, scaling, and the assistant.