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Lobster Salad
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.4 kcal
Protein1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium30 mg
Potassium21 mg
Calcium6.8 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline4.4 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 26. The excerpt below is the record exactly as published.
LOBSTER SALAD. Crack the shell of a fresh boiled lobster and pick out all the meat. Cut this into inch and a half-inch bits. Set on the ice until thoroughly chilled, then mix with 1-3 as much cut up celery as you have lobster meat. Sprinkle with salt, very lightly, with paprika or cayenne, and mix with a rich mayonnaise
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