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Lobster Salad
From The art of cookery, 1899
Serves 2
Mayonnaise dressing may be served instead of French, if preferred, with either shrimp or lobster salad, and water cress may be used in place of lettuce.
Presented as published in 1899. 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
61Calories
4 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein4.3 g
Carbohydrates10 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium101 mg
Potassium442 mg
Calcium53 mg
Iron0.1 mg
Magnesium24 mg
Phosphorus78 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K62 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate1.3 mcg
Choline8.8 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 126. The excerpt below is the record exactly as published.
Lobster Salad. — Prepare and serve lobster in every respect like shrimps, mixing in each lettuce cup some of the diiferent portions of the lobster.
Cook this with the app: pantry check, scaling, and the assistant.