Picnic
Lobster salad
Lobster salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have ready one-third as much celery as you have lobster, cut into half-inch lengths.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Have ready one-third as much celery as you have lobster, cut into half-inch lengths.
- Mix together in a bowl, sprinkle with cayenne and salt and stir lightly into it a cupful of mayonnaise.
- garnish with the lobsters’ claws and hard-boiled eggs cut into lengths lengthwise.
Historical transcription
Source method
- 1
Pick out the meat from a fresh, well-boiled lobster. Cut with a sharp knife into small dice, taking care not to tear the meat. Set on ice while you make a good mayonnaise, which, in turn, must go on the ice. Have ready one-third as much celery as you have lobster, cut into half-inch lengths. Mix together in a bowl, sprinkle with cayenne and salt and stir lightly into it a cupful of mayonnaise. Line a chilled bowl with crisp lettuce, arrange the salad within this; garnish with the lobsters’ claws and hard-boiled eggs cut into lengths lengthwise. Set on ice until it goes to table.
Nutrition pending
No invented nutrition numbers.
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