Lobster Salad
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
No mayonnaise is used in this salad.
Presented as published in 1904. 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
468Calories
38 gProtein
3 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein38 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Cholesterol1119 mg
Sodium372 mg
Potassium380 mg
Calcium151 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus517 mg
Zinc3.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.1 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.2 mg
Folate132 mcg
Choline882 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 29. The excerpt below is the record exactly as published.
lobster-salad? or a dish of elegant tripe and onions?" — ^T^aACKERAY. FOR those who like lobster, and do not like mayonnaise, a salad may be prepared by cutting the good parts of the lobster into rather small io6 pieces and mixing with them the yolks of half a dozen hard-boiled eggs cut in bits ; toss together with a silver fork, add a good French dressing of three table- spoonfuls of oil to one of vinegar. Pep- per and salt to taste. Arrange on let- tuce-leaves with the whites of the eggs and olives as a garnish
Cook this with the app: pantry check, scaling, and the assistant.