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New England cookbook, 1880s
Page 68
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Lobster Salad. One large lobster, two dessert spoons of mixed mustard, one gill and a half of sweet oil, the yolks of five hard boiled eggs salt to the taste the inside leaves of two cabbage lettuce Cut the lobster and lettuce in small pieces - mash the eggs with oil enough to make them a smooth paste, then add the vinegar, mustard, pepper and salt. Serve before the salad becomes flabby. Mint Sauce. 1 cup of chopped mint to 1 quart of vinegar - 1 cup white sugar. If the vinegar is not very strong it will not require so much sugar.
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Lobster Salad. One large lobster, two dessert spoons of mixed mustard, one gill and a half of sweet oil, the yolks of five hard boiled eggs salt to the taste the inside leaves of two cabbage lettuce Cut the lobster and lettuce in small pieces - mash the eggs with oil enough to make them a smooth paste, then add the vinegar, mustard, pepper and salt. Serve before the salad becomes flabby. Mint Sauce. 1 cup of chopped mint to 1 quart of vinegar - 1 cup white sugar. If the vinegar is not very strong it will not require so much sugar.
Szathmary Culinary Manuscripts and Cookbooks
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