Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Lobster or Crab Meat Cocktail Dressing
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Etiernne Alliot, Hotel Iroquois, Buffalo, N. Y.
A modern interpretation · AI-generated from the original record
Ingredients
- Yi pint mayonnaise
- Yi tablespoon essence of anchovies
- 1 tablespoon tomato catsup
- Yi tablespoon tarragon vinegar
- 1 teaspoon Worcestershire sauce
- and some paprika
Method
Mix all ingredients well.
Nutrition per serving
389Calories
2 gProtein
2 gCarbs
42 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 4. The excerpt below is the record exactly as published.
Lobster or Crab Meat Cocktail Dressing. Yi pint mayonnaise. Yi tablespoon essence of anchovies. • 1 tablespoon tomato catsup. Yi tablespoon tarragon vinegar. 1 teaspoon Worcestershire sauce and some paprika
Cook this with the app: pantry check, scaling, and the assistant.