Americanlunchpescatariandairy-freenut-freeegg-freesoy-free
Lobster Sandwiches
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
10Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.6 kcal
Protein2.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium53 mg
Potassium25 mg
Calcium11 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus20 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline8.8 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 122. The excerpt below is the record exactly as published.
lemon-juice or a spoonful of mayonnaise have been placed. Or graham bread is used. The lettuce leaves are sometimes cut in ribbons instead of being kept whole. LOBSTER SANDWICHES Mince a boiled lobster. Season it to your taste with minced onion, salt, pepper, and lemon- juice. This may be put on the under slice of bread, and have for its upper part a slice of bread and butter holding a small lettuce leaf. MUSHROOM SANDWICHES Cook the mushrooms, cut small, and when tender add a little cream and a seasoning of crisp bacon cut in small pieces. Season also with salt and pepper and spread on thin slices of bread
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