vegetariangluten-freedairy-freenut-free
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
- tails of two boiled lobsters
- season with salt and pepper
- a teaspoonful of vinegar
- one cup of mayonnaise sauce
- some sliced lettuce
- decorate with hard-boiled eggs
- decorate with beets
- decorate with olives
Method
Season lobster tails with salt, pepper, and vinegar, and let stand for half an hour.
Add mayonnaise sauce.
Place sliced lettuce in a salad bowl, top with lobster salad, surround with lettuce leaves, cover with mayonnaise, and decorate with hard-boiled eggs, beets, and olives.
Nutrition per serving
136Calories
4 gProtein
13 gCarbs
8 gFat
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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