Salade Rouge et Noir

Name: Salade Rouge et Noir
Ingredients: Take one or two lobsters; two tablespoonfuls of tarragon vinegar; six of oil; pepper, salt, and mustard to taste; pepper, salt, and mustard to taste

From Little French dinners, 1898

Presented as published in 1898. 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

6Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (19 nutrients)

Calories5.7 kcal

Protein0 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Sodium2.4 mg

Potassium12 mg

Calcium1.8 mg

Iron0.1 mg

Magnesium1.2 mg

Phosphorus2.4 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin C0.1 mg

Vitamin A0 mcg

Water28 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 56. The excerpt below is the record exactly as published.

Salade Rouge et XToir. — Take one or two lobsters, cut up all the flesh into convenient pieces, reserving the soft part, which mix with a salad dressing composed of two tablespoonfuls of tarragon vinegar to six of oil, with pepper, salt, and mustard to taste

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