Lobster Salad
From The Common sense recipe book, 1898
Presented as published in 1898. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories0.2 kcal
Protein0 g
Carbohydrates0 g
Total Fat0 g
Sodium0.2 mg
Potassium1.4 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water1 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 47. The excerpt below is the record exactly as published.
OBSTER. SALAD: Cut the meat of two small lobsters into small pieces. Add a little of the fat and coral. Then season with salt and pepper, and pour over enough mayonnaise dressing to moisten well. Put in the middle of a platter, garnish with lettuce leaves, pour over the remainder of the dressing, and put slices of boiled egg and olives over the top.
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