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Lobster a la Newburg

Name: Lobster a la Newburg
Yield: 3 servings
Ingredients: 2 cups lobster meat dice; y2 tsp. salt; 1 cup thin cream; y8 tsp. paprika; Yolks 2 eggs, beaten light; 10 drops lemon juice; 2 tbl. butter; Dash nutmeg

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 3

Presented as published in 1914. 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

507Calories

29 gProtein

30 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories507 kcal

Protein29 g

Carbohydrates30 g

Fiber2.8 g

Sugars8.7 g

Total Fat40 g

Saturated Fat19 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol302 mg

Sodium1078 mg

Potassium768 mg

Calcium217 mg

Iron1 mg

Magnesium100 mg

Phosphorus345 mg

Zinc6.1 mg

Copper2.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A4.3 mcg

Vitamin E1.9 mg

Vitamin K1.9 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3 mg

Folate89 mcg

Choline129 mg

Caffeine0 mg

Water483 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 80. The excerpt below is the record exactly as published.

LOBSTER A LA NEWBURG. 2 cups lobster meat dice y2 tsp. salt 1 cup thin cream y8 tsp. paprika Yolks 2 eggs, beaten light Dash nutmeg 10 drops lemon juice 2 tbl. butter

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