Lobster Salad
From Some simple Sunday suppers, 1895
Fresh lobster is preferred if available.
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 7. The excerpt below is the record exactly as published.
Lobster Salad. — The same as shrimp sal- ad. Use canned lobster, if fresh cannot be obtained, and garnish with hard-boiled eggs cut in rings
Cook this with the app: pantry check, scaling, and the assistant.