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Lobster Salad
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
13Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories13 kcal
Protein0.4 g
Carbohydrates2.5 g
Total Fat0.1 g
Sodium73 mg
Potassium199 mg
Calcium35 mg
Iron0 mg
Magnesium8.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Water71 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 126. The excerpt below is the record exactly as published.
Lobster Salad. Remove meat from shell cut into cubes, and mari- nate with French dressing. Reserve the lobster claws for garnish. Add one cup of very finely cut celery, using the tender stalks. Mix with a small quantity of your Mayonnaise
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