Hummer-Salat No.
"Lobster Salad No."
From the treasured pages of Skandinavisk-amerikansk kogebog
Unknown Author
Hummer-Salat No.
"To Hummere pilles fint, fire Hoveder af frisk grøn Salat skjæres fint; det lægges lagvis i et temmelig dybt Fad, fire haardkogte Æggeblommer gnides ud, deri røres tre Spiseskefulde smeltet Smør, en Theske Sennep, lidt Cayenne-Peber og Salt, to Spiseskeer Sukker og to Kopper Eddike. Det sættes over Jlden og naar det er varmt, hældes det over Salaten."
English Translation
"The lobster is finely shelled, four heads of fresh green lettuce are finely cut; it is placed in layers in a rather deep dish. Four hard-boiled egg yolks are mashed, then stirred together with three tablespoons of melted butter, a teaspoon of mustard, a little cayenne pepper and salt, two tablespoons of sugar, and two cups of vinegar. It is placed over the fire, and when it is warm, it is poured over the salad."
Note on the Original Text
The recipe is written in a concise, almost telegraphic manner typical of 19th-century continental cookbooks. Measurements use familiar units such as 'Spiseskefulde' (tablespoons), 'Kopper' (cups), and simple descriptors ('groen Salat' for fresh green lettuce). Ingredient lists are implicit rather than explicit, and there are no separate sections for ingredients and instructions. Spelling reflects Danish of the era (e.g., 'Hummere' for lobster), with some archaisms and idiosyncratic capitalisation, which was common in Scandinavian texts at the time. Step-by-step details are minimal, as cooks were expected to have a certain level of kitchen experience and intuition.
Title
Skandinavisk-amerikansk kogebog (1884)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1884
Publisher
"Den Norskdanske boghandels" forlag
Background
A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.
Kindly made available by
Internet Archive
This recipe hails from an 1884 Danish-language cookbook published for the Danish and Norwegian community in Chicago. Late 19th-century immigrant cookbooks like this one helped newcomers enjoy nostalgic flavors of home while adapting to ingredients and culinary culture found in America. The dish itself is luxurious—lobster salads were popular among the bourgeoisie and at festive gatherings, reflecting both wealth and a taste for cosmopolitan, French-inspired cuisine. The use of rich ingredients such as lobster, eggs, and butter, combined with fresh greens and a tangy-sweet dressing, speaks to the period's fondness for elaborate composed salads, often presented on elegant serving dishes to impress guests.
Cooks in the 1880s would have used a sharp kitchen knife for chopping lobster and lettuce, a mortar and pestle or heavy spoon for mashing egg yolks, and a sturdy whisk or wooden spoon for mixing the dressing. The melting of butter and gentle heating of the dressing would have been done over a wood or coal stove in a small saucepan. The salad would be assembled in a deep serving platter or ceramic dish, possibly with decorative elements for presentation.
Prep Time
20 mins
Cook Time
5 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 whole cooked lobster (about 14–18 oz meat)
- 4 heads fresh green lettuce
- 4 hard-boiled egg yolks
- 3 tbsp (about 1.5 oz) melted unsalted butter
- 1 teaspoon mustard (Dijon recommended)
- 1 pinch cayenne pepper
- Salt to taste
- 2 tbsp (about 0.9 oz) granulated sugar
- 2 cups (about 16 fl oz) white wine vinegar (or apple cider vinegar)
Instructions
- Begin by peeling and finely chopping the meat from one whole lobster (allow about 14–18 ounces cooked lobster meat).
- Take four heads of crisp, fresh green lettuce and slice them finely.
- In a deep serving dish, arrange alternating layers of chopped lobster and lettuce.
- For the dressing, mash four hard-boiled egg yolks until smooth.
- Add 3 tablespoons (about 1.5 ounces) of melted unsalted butter, 1 teaspoon of mustard, a pinch of cayenne pepper and salt to taste, 2 tablespoons (about 0.9 ounces) of granulated sugar, and 2 cups (about 16 fluid ounces) of vinegar (white wine vinegar or apple cider vinegar).
- Whisk everything together, then gently heat over low heat until warm.
- Pour the warm dressing over the lobster and lettuce layers immediately before serving.
Estimated Calories
340 per serving
Cooking Estimates
It takes about 20 minutes to get all the ingredients ready, like chopping lobster and lettuce, and making the dressing. Cooking time is very short, just enough to heat the dressing. One serving gives you about 340 calories, and this recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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