Lobster a la Newberg

Name: Lobster a la Newberg
Ingredients: One large lobster; one-half pint cream; one tablespoonful butter; three eggs; one gill of wine, sherry, or rum; salt and pepper

From Some simple Sunday suppers, 1895

Presented as published in 1895. 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

901Calories

5 gProtein

12 gCarbs

94 gFat

Full nutrition (33 nutrients)

Calories901 kcal

Protein4.8 g

Carbohydrates12 g

Fiber0 g

Sugars0.9 g

Total Fat94 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol273 mg

Sodium55 mg

Potassium345 mg

Calcium155 mg

Iron0.4 mg

Magnesium27 mg

Phosphorus159 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 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)0.3 mg

Folate1.2 mcg

Choline5.9 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 12. The excerpt below is the record exactly as published.

Lobster a la Newberg. — One large lobster; one-half pint cream; one tablespoonful butter; three eggs; one gill of wine, sherry, or rum; salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.