Lobster Salad
From The Elm City cook book, 1896
Lobster coral mixed with mayonnaise gives a bright red color.
Presented as published in 1896. 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
1035Calories
5 gProtein
21 gCarbs
106 gFat
Full nutrition (33 nutrients)
Calories1035 kcal
Protein5.3 g
Carbohydrates21 g
Fiber0 g
Sugars0.4 g
Total Fat106 g
Saturated Fat15 g
Monounsaturated Fat24 g
Polyunsaturated Fat61 g
Cholesterol6.3 mg
Sodium774 mg
Potassium863 mg
Calcium99 mg
Iron0.5 mg
Magnesium41 mg
Phosphorus157 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E16 mg
Vitamin K156 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate0.5 mcg
Choline4.4 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 22. 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, and wash carefully. Put them in a pan of ice water about five minutes, and then shake in a wire basket to free from water. Place in the ice chest until serving 50 75c. COMBS AND BRUSHES FOR 50c. AT BRADHAMN’S. time. When ready to serve, put two or three Jeaves together in the form of a shell, and arrange them on a flat dish, mix one half of mayonaise dressing with the lobster, put a tablespoonful of this on cluster of leaves. Finish with a teaspoonful of dress- ing on each spoonful of lobster. ‘This is an exceedingly inviting dish. Lobster coral pounded to a powder
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