pescatariannut-freesoy-free
Lobster a la Newburg
From The home cook book, 1905
Serves 3
Serve hot.
Presented as published in 1905. 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
559Calories
56 gProtein
5 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein56 g
Carbohydrates4.9 g
Fiber0.1 g
Sugars0.3 g
Total Fat37 g
Saturated Fat18 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol599 mg
Sodium2182 mg
Potassium742 mg
Calcium323 mg
Iron1.5 mg
Magnesium125 mg
Phosphorus602 mg
Zinc11 mg
Copper4.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A60 mcg
Vitamin E3 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B124.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate48 mcg
Choline311 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 29. The excerpt below is the record exactly as published.
LOBSTER A LA NEWBURG Melt a tablespoon of butter in a saucepan or chafing-dish, and then stir in half a tablespoon of flour. After these are blended add gradually a cup of cream and see that it is well mixed in. When the cream is steaming and smooth stir in two pounds of lobster meat cut in small pieces, and when this is thoroughly heated through add a teaspoon of salt, quarter of a teaspoon of cayenne, and two tablespoons of sherry. Stir once more thoroughly, add the beaten yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.