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Lobster Salad
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
145Calories
6 gProtein
13 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein5.7 g
Carbohydrates13 g
Fiber1.3 g
Sugars3.2 g
Total Fat7.7 g
Saturated Fat1.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat3.2 g
Cholesterol65 mg
Sodium392 mg
Potassium383 mg
Calcium57 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus87 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.3 mg
Vitamin A23 mcg
Vitamin E0.9 mg
Vitamin K47 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate42 mcg
Choline49 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 1. The excerpt below is the record exactly as published.
Lobster salad. Take the tails of two boiled lobsters, season with salt and pepper and a teaspoonful of vinegar, and let stand for a half hour, then add one cup of mayonnaise sauce. Put some sliced lettuce in the bottom of a salad bowl, the lobster salad on top, a few nice lettuce leaves around the sides, cover the salad again with mayonnaise, and decorate with hard-boiled eggs
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