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Lobster Salad
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Garnish with capers and pounded coral, and lobster claws and parsley around the edge.
Presented as published in 1884. 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
694Calories
78 gProtein
1 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories694 kcal
Protein78 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.1 g
Total Fat41 g
Saturated Fat6.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat21 g
Cholesterol601 mg
Sodium2288 mg
Potassium956 mg
Calcium401 mg
Iron1.3 mg
Magnesium180 mg
Phosphorus769 mg
Zinc17 mg
Copper6.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A11 mcg
Vitamin E9.1 mg
Vitamin K6.2 mcg
Vitamin B60.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.6 mg
Folate47 mcg
Choline333 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 187. The excerpt below is the record exactly as published.
Lohster Salad, — Cut one pint of lobster meat in dice, season with a French dressing,, and keep it on ice until ready to serve, then mix with half of the Mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.