Lobster Cocktail
From Dainty recipes, 1950
Presented as published in 1950. 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
83Calories
10 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein10 g
Carbohydrates10 g
Fiber0.2 g
Sugars7.6 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol75 mg
Sodium559 mg
Potassium232 mg
Calcium56 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus106 mg
Zinc2.2 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A11 mcg
Vitamin E1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate13 mcg
Choline47 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 1. The excerpt below is the record exactly as published.
LOBSTER COCKTAIL Allow one-fourth cup lobster meat, cut in pieces, for cock- tail and season with two tablespoons, each, tomato catsup and one tablespoon lemon juice, six drops tobasco sauce, one-eighth teaspoon finely chopped chives, and salt to taste.
Cook this with the app: pantry check, scaling, and the assistant.