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Lobster Salad
From The Pattern cook-book, 1890
Serves 4
Canned lobster can be used; let it air out before using.
Presented as published in 1890. 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
555Calories
22 gProtein
10 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories555 kcal
Protein22 g
Carbohydrates10 g
Fiber0 g
Sugars0.2 g
Total Fat48 g
Saturated Fat6.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat28 g
Cholesterol150 mg
Sodium840 mg
Potassium662 mg
Calcium146 mg
Iron0.5 mg
Magnesium64 mg
Phosphorus263 mg
Zinc4.8 mg
Copper1.7 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E8.1 mg
Vitamin K76 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline84 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 131. The excerpt below is the record exactly as published.
LOBSTER SALAD. In taking the meat from the lobster, the coral, if there is any, should be carefully laid by itself. Cut the meat into dice, and set it in a cool place until wanted ; or ii may be put in a marinade of vinegar, oil and seasoning, the same as chicken salad, and be much improved by the extra seasoning. To a pint of meat will be required two heads of lettuce and half a pint of mayonnaise dress- ing
Cook this with the app: pantry check, scaling, and the assistant.