Lobster Salad with Oyster Crab a la Oskar
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Oyster crabs should be cooked in lobster liquid and seasoned.
Presented as published in 1924. 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
5593Calories
95 gProtein
55 gCarbs
567 gFat
Full nutrition (34 nutrients)
Calories5593 kcal
Protein95 g
Carbohydrates55 g
Fiber13 g
Sugars2.5 g
Total Fat567 g
Saturated Fat80 g
Monounsaturated Fat131 g
Polyunsaturated Fat330 g
Omega-30.1 g
Cholesterol369 mg
Sodium4992 mg
Potassium3157 mg
Calcium778 mg
Iron10 mg
Magnesium291 mg
Phosphorus1458 mg
Zinc19 mg
Copper4 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A23 mcg
Vitamin E85 mg
Vitamin K383 mcg
Vitamin B61.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate217 mcg
Choline11 mg
Caffeine0 mg
Water1109 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 61. The excerpt below is the record exactly as published.
Lobster Salad with Oyster Crab a la Oskar Salade d'Homard aux Crabes d’huitre a V Oskar Two large lobsters, two green peppers, a pint of oyster crabs, one head of lettuce, and three cups of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.