Lobster Salad a la Octavious
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Suitable for lunch, supper, or receptions.
Presented as published in 1924. 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
3405Calories
4 gProtein
22 gCarbs
374 gFat
Full nutrition (33 nutrients)
Calories3405 kcal
Protein4.5 g
Carbohydrates22 g
Fiber0 g
Sugars1.4 g
Total Fat374 g
Saturated Fat52 g
Monounsaturated Fat86 g
Polyunsaturated Fat218 g
Cholesterol0 mg
Sodium2429 mg
Potassium901 mg
Calcium119 mg
Iron1.3 mg
Magnesium43 mg
Phosphorus235 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E57 mg
Vitamin K242 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline3.4 mg
Caffeine0 mg
Water677 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 59. The excerpt below is the record exactly as published.
Lobster Salad a la Octavious Salade d’Homard a V Octavious To two large cooked lobsters allow one large head of lettuce, two cups of mayonnaise dressing, and two green peppers
Cook this with the app: pantry check, scaling, and the assistant.