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Lobster a la Newburg

Name: Lobster a la Newburg
Yield: 3 servings
Ingredients: Lobster meat, 2 pounds; Butter, 1 tablespoon; Flour, 1/^ tablespoon; Cream, 1 cup; Salt, 1 teaspoon; Eggs (yolks only), 2; Sherry, 2 tablespoons; Cayenne, l^ teaspoon

From Around-the-world cook book, 1913

Serves 3

Presented as published in 1913. 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

569Calories

56 gProtein

7 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories569 kcal

Protein56 g

Carbohydrates7.1 g

Fiber0.1 g

Sugars0.3 g

Total Fat37 g

Saturated Fat18 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol599 mg

Sodium2182 mg

Potassium749 mg

Calcium324 mg

Iron1.7 mg

Magnesium126 mg

Phosphorus605 mg

Zinc11 mg

Copper4.1 mg

Manganese0.2 mg

Vitamin D0.7 mcg

Vitamin C0.3 mg

Vitamin A64 mcg

Vitamin E3.1 mg

Vitamin K2.3 mcg

Vitamin B60.4 mg

Vitamin B124.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.2 mg

Folate53 mcg

Choline311 mg

Caffeine0 mg

Water326 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 69. The excerpt below is the record exactly as published.

LOBSTER A LA NEWBURG CHAMBERLIN Lobster meat, 2 pounds, Butter, 1 tablespoon, Flour, 1/^ tablespoon, Cream, 1 cup, Salt, 1 teaspoon, Eggs (yolks only), 2, Sherry, 2 tablespoons, Cayenne, l^ teaspoon

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