pescatariannut-freeegg-freesoy-free
Lobster a la Newberg
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
881Calories
6 gProtein
20 gCarbs
98 gFat
Full nutrition (33 nutrients)
Calories881 kcal
Protein5.9 g
Carbohydrates20 g
Fiber0 g
Sugars1.8 g
Total Fat98 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol283 mg
Sodium786 mg
Potassium341 mg
Calcium157 mg
Iron0.8 mg
Magnesium27 mg
Phosphorus160 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate9.5 mcg
Choline5.9 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 14. The excerpt below is the record exactly as published.
LOBSTER A LA NEWBERG^Mrs. E. W. NewhaH. Cut the best part of a lobster into small pieces. Rub the creamy fat through a sieve, and stir into this 1 teaspoon of butter blended with 2 teaspoons of flour. Put into a hot dish 1 tablespoon of Gutter ; when it creams, season with salt, pepper and a speck of cayenne, and add % cup of sherry; pour this over the well-beaten yoljcs of 2 eggs; re- turn to fire, and add gradually 1 cup of cream; pour this over the creamy fat, and cook a few minutes; add the pieces of lobster which must be seasoned with salt, pepper, and a squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.