Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four tablespoonfuls of the strongest vinegar
- a head of lettuce
- a pinch of salt
- a teaspoonful of mustard
- four large tablespoonfuls of fresh salad oil
- three hard boiled eggs
- salt
- cayenne
- mustard
- vinegar
Directions
Take all the meat from the body and claws of a well boiled lobster, cut it fine, and mash the coral with a wooden spoon. Wash the blanched part of a head of lettuce, chop it fine and mix with the lobster. To make the sauce : take a pinch of salt ; half as much Cayenne ; a teaspoonful of mustard ; four large tablespoonfuls of fresh salad oil, and four tablespoonfuls of the strongest vinegar ; have ready the yolks of three hard boiled eggs, mash them fine, and mix them and the coral in the sauce ; the sauce should be added to the salad just before serving.