pescatariangluten-freedairy-freenut-freesoy-free
Lobster Salad
From The hearthstone; or, Life at home, 1883
Serves 4
Presented as published in 1883. 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
58Calories
5 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein4.9 g
Carbohydrates3.3 g
Fiber0.3 g
Sugars0.2 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol101 mg
Sodium107 mg
Potassium205 mg
Calcium40 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus81 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C1.7 mg
Vitamin A61 mcg
Vitamin E0.5 mg
Vitamin K40 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate21 mcg
Choline79 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 266. The excerpt below is the record exactly as published.
cayenne to taste. Line the patty-pans with puff-paste, and put into each a small piece of bread ; cover with paste, brush over with egg, and bake to a light color. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stii; it over tlic fire for five minutes; re- move the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers. Time : About five minutes after the patty-cases are made. Lobster Salad. — One hen lobster; lettuces, endive, small salad (whatever is in season), a little chopped beet-root, two hard-boiled eggs, a few slices of cucumber. For dressing, four tablespoonfuls of oil, and two of vinegar, one teaspoonful of made-mustard, the yolks of two eggs; cayenne and salt to taste; one-quarter teaspoonful of an- chovy sau
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