Lobster Salad
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.
Lobster Salad Made in same way as above salad, using lobster instead of chicken, and garnish with sliced lemons, lobster claws if on hand, celery tops, or parsley
Cook this with the app: pantry check, scaling, and the assistant.