Lobster a la Newburg

Name: Lobster a la Newburg
Ingredients: 4 tablespoons butter; 2 tablespoons of brandy; 2 of sherr'v; pinch of salt; a little red pepper; a slight grating of nutmeg; well-beaten yolks of 4 eggs; i a pint of cream

From Purity flour cookbook, 1917

Presented as published in 1917. 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

2007Calories

35 gProtein

24 gCarbs

230 gFat

Full nutrition (35 nutrients)

Calories2007 kcal

Protein35 g

Carbohydrates24 g

Fiber0.2 g

Sugars1.1 g

Total Fat230 g

Saturated Fat102 g

Monounsaturated Fat42 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol1352 mg

Sodium389 mg

Potassium800 mg

Calcium410 mg

Iron3.7 mg

Magnesium57 mg

Phosphorus681 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C21 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.7 mg

Folate101 mcg

Choline588 mg

Caffeine0 mg

Alcohol9.3 g

Water488 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 51. The excerpt below is the record exactly as published.

LOBSTER A LA NEWBURG Cut meat in small, delicate pieces. Into dish over the fire put 4 tablespoons butter and when melted add lobster, cook slowly for 5 minutes, then add 2 tablespoons of brandy, 2 of sherr'v pinch of salt, a little red pepper and a slight grating of nutmeg. Simmer slowly for 5 minutes longer' then stir in the well-beaten yolks of 4 eggs and i a pint of cream

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