Lobster a la Newburg

Name: Lobster a la Newburg
Ingredients: two cups of lobster meat; three tablespoons of butter; one cup of cream; one egg; or two egg yolks; One tablespoon of Sherry

From True food values and their low costs, 1916

One tablespoon of Sherry may be used for flavoring.

Presented as published in 1916. 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

1375Calories

95 gProtein

11 gCarbs

134 gFat

Full nutrition (34 nutrients)

Calories1375 kcal

Protein95 g

Carbohydrates11 g

Fiber0 g

Sugars0.3 g

Total Fat134 g

Saturated Fat50 g

Monounsaturated Fat20 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol1123 mg

Sodium2126 mg

Potassium1264 mg

Calcium576 mg

Iron2.2 mg

Magnesium202 mg

Phosphorus1003 mg

Zinc18 mg

Copper6.4 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A85 mcg

Vitamin E6.6 mg

Vitamin K5.8 mcg

Vitamin B60.6 mg

Vitamin B126.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.7 mg

Folate71 mcg

Choline480 mg

Caffeine0 mg

Water593 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 26. The excerpt below is the record exactly as published.

Lobster a la Newburg Cook two cups of lobster meat in three table- spoons of butter for three minutes. Add salt, pepper, and one cup of cream, and cook for five minutes. Add one egg, or two egg yolks, shghtly beaten, and cook vmtil it thickens. One table- spoon of Sherr

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