Lobster Salad
From Twentieth century home cook book, 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
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 87. The excerpt below is the record exactly as published.
LOBSTER SALAD. Boil two lobsters. When perfectly cold take out the meat, cut in small squares and put in a cold place until wanted. Make half a pint of mayon- naise dressing, mix well with the lobster and put in the dish. Garnish the dish with lettuce leaves. Mash coral fine and sprinkle over the whole LOBSTER SALAD. The meat of two lobsters, three-quarters the same bulk of celery, yolks of five eggs, two teaspoonfuls of mustard, one teaspoonful pepper, half teaspoonful salt, one-third cupful vinegar. One small bottle of sweet oil
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