pescatariangluten-freedairy-freenut-freesoy-free
Lobster Salad
From Cookery for every household, 1914
Serves 4
Decoration is a matter of taste.
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
35Calories
2 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein1.9 g
Carbohydrates5.1 g
Fiber0 g
Sugars0.1 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol23 mg
Sodium32 mg
Potassium216 mg
Calcium24 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A9.3 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline18 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 285. The excerpt below is the record exactly as published.
Lobster Salad (Salade de Homard) Cooked lobster. Mayonnaise sauce. See No. 753. Cucumber or radish. 1 or 2 lettuces. Hard-boiled egg. Pick all the meat from the lobster, and reserve the coral, the long feelers and the tips of the claw 180 COOKERY FOR EVERY HOUSEHOLD meat. Wash the coral, dry it in a slow oven, Eound and sieve it and then use it for garnishing. ut the remainder of the lobster meat into small pieces and season it with cayenne pepper, salt, and a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.