pescatariannut-freeegg-freesoy-free

Lobster a la Newberg

Name: Lobster a la Newberg
Yield: 1 servings
Ingredients: One can of lobster; half a pint of cream; half a pint of sherry; several tablespoonfuls of liquid out and mix a heaping tablespoonful of flour; add salt and red pepper to taste; add salt and red pepper to taste

From The complete cook book, 1900

Serves 1

Presented as published in 1900. 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

969Calories

11 gProtein

30 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories969 kcal

Protein11 g

Carbohydrates30 g

Fiber0 g

Sugars3.6 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Cholesterol273 mg

Sodium1626 mg

Potassium495 mg

Calcium187 mg

Iron1.4 mg

Magnesium49 mg

Phosphorus217 mg

Zinc1.6 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate17 mcg

Choline29 mg

Caffeine0 mg

Water366 g

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 16. The excerpt below is the record exactly as published.

One can of lobster, half a pint of cream, half a pint of sherry. Heat these in a double boiler or chafing dish, putting in lobster. Take several tablespoonfuls of liquid out and mix a heaping tablespoonful of flour with it and add to the lobster. Cool about two min- utes, and add salt and red pepper to taste. LOBSTER A LA NEWBERG

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