pescatariangluten-freenut-freesoy-freefish-free
Lobster-salad Dressing
From Harper's cook book encyclopædia, 1902
Serves 1
Time, a quarter of an hour to prepare.
Presented as published in 1902. 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
317Calories
20 gProtein
10 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein20 g
Carbohydrates10 g
Fiber3.2 g
Sugars1.8 g
Total Fat22 g
Saturated Fat8.1 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol575 mg
Sodium192 mg
Potassium370 mg
Calcium140 mg
Iron3 mg
Magnesium37 mg
Phosphorus287 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A227 mcg
Vitamin E1.7 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate68 mcg
Choline442 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 157. The excerpt below is the record exactly as published.
Lobster-salad Dressing FISH Lobster, Shells of To ornament, reserve some of the hard-boiled eggs, yolks and whites, arrange these, with the coral, beet- root, and sliced lobster, so that the colors may contrast well. Before serving, pour some mayonnaise sauce over the top. Crab may be prepared in the same manner. Lobster - salad Dressing. — Sauce mayonnaise is the most suitable dress- ing for lobster salad. When oil is not liked, a dressing may be made as fol- lows : Take the yolks of three eggs which have been boiled hard and al- lowed to become cold. Rub them in a bowl with the back of a silver spoon until quite smooth. Add one tea- spoonful of mixed mustard, half a salt- spoonful of pepper, one table-spoonful of cream, and a table-spoonful of vin- egar
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