Americanlunchpescatariannut-freesoy-free
Lobster Salad No. 2
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
239Calories
9 gProtein
19 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein8.7 g
Carbohydrates19 g
Fiber3.2 g
Sugars0.3 g
Total Fat15 g
Saturated Fat4.1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat6.1 g
Omega-30.7 g
Cholesterol34 mg
Sodium1443 mg
Potassium623 mg
Calcium201 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus162 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.8 mg
Vitamin K104 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate8 mcg
Choline15 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 145. The excerpt below is the record exactly as published.
LOBSTER SALAD— No. 2. Cut the lobster into dice and season with two tablespoonfuls of vin- egar, two tablespoonfuls of oil, one teaspoonful of salt and a little pepper and let it stand in a cool place for an hour. When ready to serve line the salad bowl with crisp lettuce leaves, and after mixing the lobster thor- oughly with mayonnaise place it on the lettuce. Serve with toasted crackers and cheese
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