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Lobster Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
119Calories
21 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein21 g
Carbohydrates5.2 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol150 mg
Sodium816 mg
Potassium445 mg
Calcium122 mg
Iron0.4 mg
Magnesium55 mg
Phosphorus220 mg
Zinc4.4 mg
Copper1.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E1 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate12 mcg
Choline83 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 69. The excerpt below is the record exactly as published.
LOBSTER SALAD. 1 pt. lobster meat 1 head lettuce SALAD DRESSING. 2 tbl. vinegar 14 tsp. white pepper y2 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.