pescatariangluten-freenut-freesoy-free
Lobster Salad with Cream Dressing
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
610Calories
3 gProtein
6 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein3 g
Carbohydrates5.6 g
Fiber0.8 g
Sugars2.7 g
Total Fat65 g
Saturated Fat10 g
Monounsaturated Fat43 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol46 mg
Sodium658 mg
Potassium90 mg
Calcium37 mg
Iron0.2 mg
Magnesium9.3 mg
Phosphorus43 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.4 mcg
Vitamin E19 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.1 mcg
Choline10 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 57. The excerpt below is the record exactly as published.
LOBSTER SALAD WITH CREAM DRESSING Lobster, 1 large, or 2 small. Salad oil, 1 cup. Cream, % cup (whipped very light), Lemon (juice only), 1, Eggs (yolks only), 2, Vinegar, 4 tablespoons. Powdered sugar, 1 tablespoon, Mustard (wet with vinegar), 1 teaspoon, 166 AROUND -THE-WORLD COOK BOOK SALADS Salt, 1 teaspoon, Lettuce leaves
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