Curried Lobster Iced
From Salads, sandwiches, and savouries, 1901
Serve in a glass dish surrounded by crushed ice.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.
Curried Lobster Iced. — Put into a basin (pre- viously rubbed with a freshly cut clove of garlic) half a pint of good mayonnaise, a teaspoonful of minced chives or very finely chopped shallot, a small dessertspoonful of good curry powder, a saltspoonful of mustard flour, a dust of cayenne, and a good breakfastcupful of finely flaked lobster
Cook this with the app: pantry check, scaling, and the assistant.