Lobster Salad
From Physical culture cook book, 1901
Presented as published in 1901. 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
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 42. The excerpt below is the record exactly as published.
Lobster Salad.— Cut the meat of two small lobsters into small pieces. Add a little of the fat and coral. Then season with salt and pour over enough mayonnaise dressing to moisten well. Put in the middle of a platter, garnish with lettuce leaves, pour over the remainder of the dressing, and put slices of boiled egg and olives over the top
Cook this with the app: pantry check, scaling, and the assistant.