Lobster Salad for a Picnic

Name: Lobster Salad for a Picnic
Ingredients: Line an ordinary pudding basin with aspic jelly; flaked lobster; turned olives; anchovy fillets; shreds of chilli skin; a dessertspoonful of French mustard; a saltspoonful of salt; half that of freshly ground black pepper; seven or eight good teaspoonfuls of salad oil; one part vinegar

From Salads, sandwiches, and savouries, 1901

Can use salmon, prawns, crab, or any fish.

Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 4. The excerpt below is the record exactly as published.

Lobster Salad for a Picnic. — Line an ordinary pudding basin with aspic jelly, and pack it lightly with flaked lobster, turned olives, anchovy fillets, and shreds of chilli skin (mind you get no seeds or it will be too hot for comfort), seasoning it all with the following : Mix together a dessertspoonful of French mustard (or English mustard rubbed smooth with equal parts of milk and tarragon vinegar), a saltspoonful of salt, and half that of freshly ground black pepper, working into this gradually seven or eight good teaspoonfuls of salad oil to one of vinegar (the usual proportion for oil and vinegar in a salad dressing is one part vinegar

Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.