pescatariangluten-freedairy-freenut-freesoy-free
Lobster Salad
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
282Calories
38 gProtein
1 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories282 kcal
Protein38 g
Carbohydrates0.8 g
Fiber0.4 g
Sugars0.2 g
Total Fat13 g
Saturated Fat2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat7.5 g
Cholesterol288 mg
Sodium1039 mg
Potassium525 mg
Calcium209 mg
Iron1.4 mg
Magnesium93 mg
Phosphorus376 mg
Zinc8.2 mg
Copper3.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A55 mcg
Vitamin E3.8 mg
Vitamin K209 mcg
Vitamin B60.2 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate42 mcg
Choline161 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 501. The excerpt below is the record exactly as published.
LOBSTER SALAD. Pick the meat carefully from the shell after boiling, chop and serve with mayonnaise dressing. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.