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Lobster Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
There should be two-thirds lobster to one-third lettuce.
Presented as published in 1880. 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
464Calories
2 gProtein
10 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein2.2 g
Carbohydrates10 g
Fiber0 g
Sugars0.2 g
Total Fat47 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat27 g
Cholesterol0 mg
Sodium340 mg
Potassium425 mg
Calcium47 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.1 mg
Vitamin K76 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0.4 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 101. The excerpt below is the record exactly as published.
Lobster Salad- Cut up and season the lobster the same as chicken. Break the leaves from a head of lettuce, one by one, and wash them singly in a large pan of cold water. Put them in a pan of 212 MISS PAKLOA'S NEW COOK BOOK. ice water for about ten minutes, and then shake in a wire basket, to free them of water. Place in the ice chest until serving time. When ready to serve, put two or three leaves together in the form of a shell, and arrange these shells on a flat dish. Mix one-half of the mayonnaise dressing
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