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Lobster Salad
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Salmon salad may be made the same way.
Presented as published in 1882. 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
260Calories
23 gProtein
2 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein23 g
Carbohydrates2.2 g
Fiber0.2 g
Sugars1.9 g
Total Fat16 g
Saturated Fat5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol591 mg
Sodium353 mg
Potassium265 mg
Calcium101 mg
Iron2 mg
Magnesium28 mg
Phosphorus306 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate69 mcg
Choline459 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 92. The excerpt below is the record exactly as published.
LOBSTER SALAD. Boil a hen lobster. When done remove the meat from the shell, mince it, rub the coral to a smooth paste with a table-spoonful of olive oil or melted butter, and add : Grated yolks 3 hard-boiled eggs. Mustard i tea-spoonful. Salt and pepper to taste. A wine-glassful of good cider vinegar.
Cook this with the app: pantry check, scaling, and the assistant.