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Lobster, Cold
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two or three persons.
Presented as published in 1892. 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
10Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.6 kcal
Protein2.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium53 mg
Potassium25 mg
Calcium11 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus20 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline8.8 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 857. The excerpt below is the record exactly as published.
Lobster, Cold. — Take off the large claws and crack the shell lightly, without disfiguring the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the centre, and the tail and claws arranged neatly roimd it. Gai-nish with parsley. Salt, cayenne, mus- tard, salad-oil, and vinegar should be eaten with it. Sufficient, a mediiun-sized lobster for two or tlu-ee persons. Lobster, Cold, Dressed. — Pick the meat from the shell, mince it finely, and mix it with a little salad-dressing, or with a few bread- crumbs, a little salad-oil, salt, pepper, mustard, LOB (387) LOB and vinegar, the quantities to be regulated by taste and the size of the lobster. Probable cost, from Is. Gd. Sufficient, a medium-sized lobster
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