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Lobster Salad with Potatoes
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
350Calories
23 gProtein
40 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories350 kcal
Protein23 g
Carbohydrates40 g
Fiber7.4 g
Sugars1.1 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.6 g
Cholesterol405 mg
Sodium792 mg
Potassium1091 mg
Calcium172 mg
Iron15 mg
Magnesium87 mg
Phosphorus334 mg
Zinc2.9 mg
Copper2.3 mg
Manganese3.1 mg
Vitamin D2.2 mcg
Vitamin C12 mg
Vitamin A149 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.2 mg
Folate69 mcg
Choline312 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 380. The excerpt below is the record exactly as published.
obster Salad -with Potatoes. — Cut the meat from a boiled Lobster into small dice, measure it, and mix with it an equal quantity of cold boiled potatoes and two hard- boiled egg
Cook this with the app: pantry check, scaling, and the assistant.