Lobster a la Newburg

Name: Lobster a la Newburg
Ingredients: Take the nicest part of two small lobsters; put into the chafing-dish with a tablespoon butter; pour over it a gill of wine; add the beaten yolks three eggs; and half pint cream

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Serve immediately.

Presented as published in 1894. 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

1065Calories

13 gProtein

14 gCarbs

108 gFat

Full nutrition (33 nutrients)

Calories1065 kcal

Protein13 g

Carbohydrates14 g

Fiber0 g

Sugars1.2 g

Total Fat108 g

Saturated Fat53 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.1 g

Cholesterol824 mg

Sodium80 mg

Potassium401 mg

Calcium220 mg

Iron1.8 mg

Magnesium30 mg

Phosphorus358 mg

Zinc1.9 mg

Copper0 mg

Manganese0.2 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A194 mcg

Vitamin E1.3 mg

Vitamin K6 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate76 mcg

Choline424 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 34. The excerpt below is the record exactly as published.

Lobster a la Newburg. Take the nicest part of two small lobsters, cut into small pieces like dice, put into the chafing-dish with a tablespoon butter; season well with pepper and salt, pour over it a gill of wine; cook ten minutes; add the beaten yolks three eggs and half pint cream

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