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Lobster Salad
From Cooking for profit, 1886
Serves 2
Cost — lobster 20, potatoes 2, salad cream 10, eggs 4; 36 cents or 3 to 4 cents per individual dish.
Presented as published in 1886. 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
600Calories
15 gProtein
31 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein15 g
Carbohydrates31 g
Fiber5 g
Sugars0.2 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol322 mg
Sodium523 mg
Potassium818 mg
Calcium178 mg
Iron10 mg
Magnesium63 mg
Phosphorus267 mg
Zinc2 mg
Copper1.5 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C7.8 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate40 mcg
Choline156 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 108. The excerpt below is the record exactly as published.
Lobster Salad made with tuce. Let- Pick out the hearts of lettuce and pu two or three of the smallest leaves in each dish. Chop the rest only a few minutes before it is wanted and mix with lobster and salad cream the same as di- rected for the preceding kind. 361— Substitute for Celery. Use tender while cabbage finely minced and flavor it with celery seed, celery vinegar, or celery salt, or mix in a few green celery leaves. It is good also un- flavored ana seasoned with oil and vin- egar. with Po- 362— Lobster Salad made tatoes. 1 can lobster Same measure of cold cooked potatoes. 2 hard-boded eggs. 1 cup salad cream
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