pescatariannut-freesoy-free
Lobster a la Newburg
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
820Calories
19 gProtein
18 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein19 g
Carbohydrates18 g
Fiber3.4 g
Sugars1.9 g
Total Fat77 g
Saturated Fat24 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.1 g
Cholesterol168 mg
Sodium1492 mg
Potassium433 mg
Calcium108 mg
Iron1.4 mg
Magnesium36 mg
Phosphorus138 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A260 mcg
Vitamin E8.1 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate21 mcg
Choline17 mg
Caffeine0 mg
Alcohol12 g
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 128. The excerpt below is the record exactly as published.
Lobster k la Newburg Melt two tablespoons butter ; add one tablespoon flour, one teaspoon salt, few grains cayenne, one cup cream. Cook five minutes ; add three egg yolks well beaten, the meat from a two-pound lobster
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