Lobster Salad
From Home dissertations, 1891
Use two-thirds lobster to one-third lettuce.
Presented as published in 1891. 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
206Calories
4 gProtein
20 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories206 kcal
Protein4.5 g
Carbohydrates20 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat1.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat6.8 g
Cholesterol0 mg
Sodium169 mg
Potassium836 mg
Calcium86 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus119 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K127 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water576 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 108. The excerpt below is the record exactly as published.
LOBSTER SALAD. Cut up and season the lobster the same as chicken, break the leaves from a head of lettuce one by one, and wash them singly in a large pan of cold water. Put them iu a pan of ice-water for about ten minutes, and then shake in a wire basket, to free them of water. Place them in the ice-chest until serving time. When ready to serve, put two or three leaves together in the form of a shell, and arrange these shells on a salad dish. Mix one-half of the mayonnaise dressing with the lobster. Put a tablespoon of this in each cluster of leaves. Finish with a tablespoon of the dressing
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