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Lobster Cocktail
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Canned lobster may be used if fresh cannot be procured.
Presented as published in 1913. 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
45Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein2.5 g
Carbohydrates7.3 g
Fiber0.5 g
Sugars4.6 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium1543 mg
Potassium113 mg
Calcium26 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A5.6 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.8 mcg
Choline13 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.
Lobster Cocktail. 2 tablespoons sherry. 2 tablespoons tomato catsup. 1 tablespoon horse radish. 1 tablespoon chopped olives. 1 tablespoon lemon juice. 1 teaspoon salt, and a few grains of cayenne or a little tobasco. Mix thoroughly and pour over the meat of a two-pound lobster
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