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Lobster Salad
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
197Calories
11 gProtein
30 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein11 g
Carbohydrates30 g
Fiber0.6 g
Sugars1.7 g
Total Fat4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol111 mg
Sodium231 mg
Potassium1211 mg
Calcium151 mg
Iron0.8 mg
Magnesium61 mg
Phosphorus230 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C2.8 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K154 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Choline85 mg
Caffeine0 mg
Water826 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 48. The excerpt below is the record exactly as published.
LOBSTER SALAD. Mrs. A. K. Schlernitzauer, 4'62 North Fremont avenue. — Cut the meat of two small lobsters into small pieces. Add a little of the fat and coral. Then season with salt and pepper. One small onion, five lettuce leaves, two celery leaves, two hard-boiled eggs, one teaspoon butter. Chop all very fine. When done add half cup white vinegar
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