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Lobster Salad in Shells
From The new century cookery book, 1901
Serves 4
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
Nutrition per serving
221Calories
10 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories221 kcal
Protein10 g
Carbohydrates44 g
Fiber0.9 g
Sugars1.2 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium222 mg
Potassium1760 mg
Calcium184 mg
Iron0.7 mg
Magnesium82 mg
Phosphorus249 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A3.7 mcg
Vitamin E0.3 mg
Vitamin K246 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0 mg
Niacin (B3)2.9 mg
Folate4.8 mcg
Choline7.2 mg
Caffeine0 mg
Water1187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 424. The excerpt below is the record exactly as published.
Lobster Salad in Shells.— 1 lobster, £ gill Tartare sauce {No. 278), 8 lettuce, \ lemon. Split the lobster, crack the claws, and remove all the meat ; divide it into small dice and season well with Tartare sauce. Clean and trim SALAJDES ( SALADS ) 497 the shells of the lobster, fill up with the prepared salad, and range them on a dish. Wash and trim the lettuce, break the leaves into pieces. If any lobster mixture is left over put it in the centre of the dish, and upon this place the lettuce leaves. Garnish with slices of lemon
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