Lobster Salad
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Use large lobsters to minimize waste.
Presented as published in 1904. 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
103Calories
4 gProtein
20 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories103 kcal
Protein4.5 g
Carbohydrates20 g
Total Fat0.4 g
Sodium97 mg
Potassium834 mg
Calcium85 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus115 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K123 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.3 mg
Water573 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 24. The excerpt below is the record exactly as published.
lobster salad, and potted beef — ^and everytliing." — Chasles Dickens (''Sketches by Boz"). LARGE lobsters are best for salad, as there is much waste in small ones. Put in boiling water, head downward, and cook for three-quarters of an hour. Carefully break the shells, throw away the stomach, the vein that runs through the tail-piece, and the 87 spongy bits between shell and body. Cut the rest of the meat into small pieces, arrange on lettuce leaves and cover with mayonnaise dressing into which you have stirred the corral and green fat of the lobster
Cook this with the app: pantry check, scaling, and the assistant.