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Lobster Salad
From The household gas cookery book, 1900
Serves 3
The most suitable dressing for all fish salads is mayonnaise.
Presented as published in 1900. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.4 kcal
Protein1.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol11 mg
Sodium35 mg
Potassium17 mg
Calcium7 mg
Iron0 mg
Magnesium3.2 mg
Phosphorus13 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline5.9 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 33. The excerpt below is the record exactly as published.
Lobster Salad. In making this salad, great care must be taken that the lobster is sweet and fresh. 10 have the sauce well blended, instead of floating in oily particles on the top, the lettuces must not only be fresh and crisp, but perfectly dry. Divide into neat pieces the meat of one or two lobsters, seasoning slightly with pepper, salt, and vinegar. Shred some hearts of lettuce, place them at the bottom of the dish, then place a layer of lobster upon it; if liked a few slices of cucumber
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