Lobster Salad
From The practical cookbook, 1917
More lettuce may be used.
Presented as published in 1917. 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
3136Calories
43 gProtein
16 gCarbs
324 gFat
Full nutrition (34 nutrients)
Calories3136 kcal
Protein43 g
Carbohydrates16 g
Fiber0 g
Sugars1.3 g
Total Fat324 g
Saturated Fat54 g
Monounsaturated Fat84 g
Polyunsaturated Fat175 g
Omega-312 g
Cholesterol393 mg
Sodium3913 mg
Potassium884 mg
Calcium262 mg
Iron1.6 mg
Magnesium106 mg
Phosphorus477 mg
Zinc9.1 mg
Copper3.3 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C1.3 mg
Vitamin A96 mcg
Vitamin E27 mg
Vitamin K406 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.5 mg
Folate35 mcg
Choline242 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 47. The excerpt below is the record exactly as published.
Lobster salad. Remove lobster from shell ; clean and cut in small cubes and marinate with French dressing. Wash and dry the lettuce and shred the coarser leaves. Mix lettuce with the lobster and add a little of the mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.