pescatariangluten-freedairy-freenut-freesoy-free
Lobster Salad
From The national course in home economics, 1917
Serves 4
Crab may be prepared in the same manner.
Presented as published in 1917. 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
105Calories
6 gProtein
10 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein6.2 g
Carbohydrates10 g
Fiber1 g
Sugars2.2 g
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.9 g
Cholesterol102 mg
Sodium160 mg
Potassium453 mg
Calcium53 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus105 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C1.6 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K46 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate45 mcg
Choline78 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 144. The excerpt below is the record exactly as published.
LOBSTER SALAD. Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into slices one-quarter of an inch thick. Chop the whites of two hard-boiled eggs small and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the sauce into the bowl, put in a layer of shred lettuce and small salad, and place the slices of lobster, with hard-boiled eggs, quartered, and inter- spersed with sliced beet and cucumber on the top. Repeat in the same manner until the bowl is full, sprinkling the egg and coral over and 200 SALADS. between the layers. To ornament, reserve some of the hard-boiled eggs, yolks and whites, arrange these, with the coral and beet and sliced lob- ster, so that the colors may contrast well. Before serving, pour some mayonnaise sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.