Lobster Cocktail
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
66Calories
10 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein10 g
Carbohydrates5.7 g
Fiber0.1 g
Sugars4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol75 mg
Sodium405 mg
Potassium182 mg
Calcium53 mg
Iron0.2 mg
Magnesium26 mg
Phosphorus101 mg
Zinc2.1 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A5 mcg
Vitamin E0.8 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate11 mcg
Choline44 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 14. The excerpt below is the record exactly as published.
Lobster Cocktail—Allow 14 cup lobster meat, cut in pieces, for each cocktail, and season with 1 tablespoon tomato catsup, 1 tablespoon lemon juice, 6 drops Tabasco Sauce, 1g teaspoon finely chopped parsley, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.