Lobster Salad

Name: Lobster Salad
Ingredients: 2 hard boiled eggs; 2 small onions; 2 cucumber pickles; 2 lobsters; with J^ cup of vinegar; y^ teaspoonful pepper; J^ teaspoonful salt; i teaspoonful mustard

From Machias Cook Book, 1899

Presented as published in 1899. 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

345Calories

18 gProtein

39 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories345 kcal

Protein18 g

Carbohydrates39 g

Fiber10 g

Sugars18 g

Total Fat12 g

Saturated Fat3.6 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol373 mg

Sodium5621 mg

Potassium674 mg

Calcium133 mg

Iron3.6 mg

Magnesium61 mg

Phosphorus327 mg

Zinc1.7 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D2.2 mcg

Vitamin C26 mg

Vitamin A189 mcg

Vitamin E1.5 mg

Vitamin K191 mcg

Vitamin B60.5 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.4 mg

Folate105 mcg

Choline327 mg

Caffeine0 mg

Water836 g

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 27. The excerpt below is the record exactly as published.

LOBSTER SALAD. 2 hard boiled eggs, 2 small onions, 2 cucumber pickles, 2 lob- sters, chop each separately, then mix all together with J^ cup of vinegar, y^ teaspoonful pepper, J^ teaspoonful salt, i teaspoonful mustard

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