lunch
Lobster Salad
From Kirmess cook book, 1907
Serves 2
Can be prepared ahead of time.
Presented as published in 1907. 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 Kirmess cook book (1907), page 98. The excerpt below is the record exactly as published.
LOBSTEB SALAD. Table Talk. Cut boiled lobster in pieces about one-half inch in size^ and marinate with a French dressing. This may be done some time before it is served. Arrange on let- tuce leaves, and garnish with mayonnaise. Or the back and tail shells may be fitted together, lined with the lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.