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Lobster Salad a la Octavious
From The Swedish, French, American cook book, 1918
Serves 2
A complete salad for luncheon, dinner, or supper.
Presented as published in 1918. 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
890Calories
4 gProtein
11 gCarbs
94 gFat
Full nutrition (33 nutrients)
Calories890 kcal
Protein4.4 g
Carbohydrates11 g
Fiber0 g
Sugars0.4 g
Total Fat94 g
Saturated Fat13 g
Monounsaturated Fat22 g
Polyunsaturated Fat55 g
Cholesterol16 mg
Sodium704 mg
Potassium512 mg
Calcium71 mg
Iron0.4 mg
Magnesium27 mg
Phosphorus112 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E14 mg
Vitamin K91 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate1.3 mcg
Choline9.6 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 451. The excerpt below is the record exactly as published.
Cook lobster and leave in the juice until cold; break the shell and cut the meat in small pieces. In the meantime, put lettuce and celery in ice water and cut in small pieces; add to the cut-up lobster, mix with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.