gluten-freedairy-freenut-free
Lobster Cocktail
From The Institute cook book, 1913
Serves 1
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
- Cut the lobster into small pieces
- mix well with tomato catsup
- lemon juice
- salt
Method
Cut the lobster into small pieces; mix well with tomato catsup, lemon juice and salt.
Serve in cocktail glasses.
Nutrition per serving
19Calories
4 gProtein
0 gCarbs
0 gFat
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 11. The excerpt below is the record exactly as published.
LOBSTER COCKTAIL Cut the lobster into small pieces; mix well with tomato catsup, lemon juice and salt
Cook this with the app: pantry check, scaling, and the assistant.