Lobster Salad
From French dishes for American tables, 1886
Presented as published in 1886. 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
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 78. The excerpt below is the record exactly as published.
Lobster Salad. Take about a pound of the meat of cold boiled lobster, chop it fine, and EGGS, MACARONI, SALADS, ETC. 171 finish as for chicken salad (Art. 512). If there is coral in your lobster
Cook this with the app: pantry check, scaling, and the assistant.