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Lobster Cocktail

Name: Lobster Cocktail
Yield: 1 servings
Ingredients: Cut the lobster into small pieces; mix well with tomato catsup; lemon juice; salt

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

Method

Nutrition per serving

19Calories

4 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories19 kcal

Protein4.1 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol32 mg

Sodium106 mg

Potassium50 mg

Calcium21 mg

Iron0.1 mg

Magnesium9.5 mg

Phosphorus40 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate2.5 mcg

Choline18 mg

Caffeine0 mg

Water20 g

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.