Lobster Salad
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 72. The excerpt below is the record exactly as published.
Lobster Salad. — Tear the meat of lobster into shreds with two forks, and let it get cold. Mix with blanched celery cut in small pieces — A celery, A lobster. Mix with mayonnaise. Make cups of small blanched leaves of lettuce
Cook this with the app: pantry check, scaling, and the assistant.