Lobster Salad
From Household science and arts, 1913
Presented as published in 1913. 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
1651Calories
0 gProtein
1 gCarbs
187 gFat
Full nutrition (32 nutrients)
Calories1651 kcal
Protein0 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.7 g
Total Fat187 g
Saturated Fat26 g
Monounsaturated Fat43 g
Polyunsaturated Fat109 g
Cholesterol0 mg
Sodium1166 mg
Potassium34 mg
Calcium17 mg
Iron0.6 mg
Magnesium2.4 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E28 mg
Vitamin K59 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.7 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 61. The excerpt below is the record exactly as published.
LOBSTER SALAD Wash and dry the lettuce leaves and put them on ice. Oi>en a lob- ster according to the directions on page 105. Cut the lobster meat into one-inch pieces Digitized by Google 152 SECOND YEAR RECIPE 259. 2 c. cold cooked salmon Lettuce leaves 1 c. boiled dressing RECIPE 260. 6 medium lettuce leaves 1 doz. sardines 2 hard-cooked eggs 2 ts. chopped pickle i c. boiled dressing RECIPE 261. 4 hard-cooked eggs 8 lettuce leaves 4 radishes } c. mayonnaise or boiled dressing RECIPE 262. 4 hard-cooked eggs 8 lettuce leaves 1 c. boiled dressing RECIPE 263. 2 0. chicken 1 0. celery 1} c. mayonnaise or boiled dressing and season it with boiled or mayonnaise dressing.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.