Lobster Salad
From The Pennsylvania German cook book, 1902
Garnish with parsley and lobster claws.
Presented as published in 1902. 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
364Calories
78 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories364 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.4 g
Cholesterol601 mg
Sodium2002 mg
Potassium946 mg
Calcium397 mg
Iron1.2 mg
Magnesium180 mg
Phosphorus762 mg
Zinc17 mg
Copper6.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.7 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.5 mg
Folate47 mcg
Choline333 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 36. The excerpt below is the record exactly as published.
LOBSTER SALAD. One pint <»f loh.ster meat cut in dices. Season with French dressing. Keep on ice until ready to serve, then mix with a little mayonnaise jlressing, arrange on lettuce leaves a large spo<mfnl on each leaf, and a spoonfnll of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.