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Lobster Cocktail
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
44Calories
5 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein4.8 g
Carbohydrates7 g
Fiber1.4 g
Sugars3.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol32 mg
Sodium184 mg
Potassium146 mg
Calcium36 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus51 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate8.8 mcg
Choline21 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 79. The excerpt below is the record exactly as published.
LOBSTER COCKTAIL. Lobsters, 2. Tomato catsup. Tarragon vinegar. Lemon, 1. Salt and pepper.
Cook this with the app: pantry check, scaling, and the assistant.