pescatariangluten-freedairy-freenut-freesoy-free
Lobster Salad
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
35Calories
1 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein1.1 g
Carbohydrates6.3 g
Fiber0.4 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium72 mg
Potassium14 mg
Calcium11 mg
Iron0.3 mg
Magnesium2.5 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline1.9 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 175. The excerpt below is the record exactly as published.
Lobster Salad Cut a small piece from the top of a French roHl, and remove the inside. Cut cold lobster into pieces about the size of dice, mix it with mayonnaise dress- ing
Cook this with the app: pantry check, scaling, and the assistant.