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Lobster Salad
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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
149Calories
3 gProtein
18 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein3.1 g
Carbohydrates18 g
Fiber0.1 g
Sugars4.3 g
Total Fat5.8 g
Saturated Fat3.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol14 mg
Sodium470 mg
Potassium567 mg
Calcium64 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K83 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.6 mcg
Choline1.4 mg
Caffeine0 mg
Water459 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 52. The excerpt below is the record exactly as published.
LOBSTEH SALAD. Mrs. S. I. D. Two lobsters, picked fine ; four heads of fresh lettuce, cut fine ; put in a dish in layers with the lobsters ; boil your eggs, mash the yolks, add three tablespoons of melted butter, a teaspoon of mustard, cayenne pepper and salt; VALUABLE RECIPES. 125 two tablespoons of sugar, two cups of vinegar
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