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Lobster Salad No. 1
From Original White House Cookbook, 1887
Serves 1
Garnish with lettuce-hearts and slices of hard-boiled eggs.
Presented as published in 1887. 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
589Calories
17 gProtein
14 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein17 g
Carbohydrates14 g
Fiber0 g
Sugars14 g
Total Fat52 g
Saturated Fat6.4 g
Monounsaturated Fat35 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol405 mg
Sodium2564 mg
Potassium177 mg
Calcium74 mg
Iron1.3 mg
Magnesium20 mg
Phosphorus213 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E15 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate47 mcg
Choline312 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 107. The excerpt below is the record exactly as published.
OBSTER SALAD. No. 1. Prepare a sauce with the coral of a fine, new lobster, boiled fresh for about half an hour. Pound and rub it smooth, and mix very gradually with a dressing made from the yolks of two hard-boiled eggs, a tablespoon- ful of made mustard, three of salad oil, two of vinegar, one of white pow- dered sugar, a small teaspoonful of salt, as much black pepper, a pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.