Lobster Salad
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.4 kcal
Protein0.2 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium314 mg
Potassium12 mg
Calcium1.7 mg
Iron0 mg
Magnesium7 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline0.5 mg
Caffeine0 mg
Water2.8 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 20. The excerpt below is the record exactly as published.
Lobster Salad. Mix a well varied green salad, and add the flakes taken from tlie larger part of the lobster ; make a pyramid of this. Dress with a rich cream dressing, containing a spoonful of anchovy sauce ; then decorate in the following order, commencing from the base : beetroot, sliced cucumber, eggs sliced, prawns, eggs, and lobster coral
Cook this with the app: pantry check, scaling, and the assistant.