Lobster a la Newburg

Name: Lobster a la Newburg
Ingredients: One pint lobster; Half pint cream; Yolks of three eggs; One gill sherry; Half teaspoonful salt; Pinch of red pepper

From The chafing-dish supper, 1894

A larger proportion of sherry may be used, if desired.

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

1566Calories

102 gProtein

25 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories1566 kcal

Protein102 g

Carbohydrates25 g

Fiber0.2 g

Sugars1.8 g

Total Fat101 g

Saturated Fat53 g

Monounsaturated Fat24 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol1400 mg

Sodium3440 mg

Potassium1521 mg

Calcium636 mg

Iron4.2 mg

Magnesium224 mg

Phosphorus1207 mg

Zinc19 mg

Copper6.6 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C21 mg

Vitamin A245 mcg

Vitamin E5.7 mg

Vitamin K6.1 mcg

Vitamin B60.9 mg

Vitamin B127.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.2 mg

Folate125 mcg

Choline774 mg

Caffeine0 mg

Water733 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 11. The excerpt below is the record exactly as published.

LOBSTER A LA NEWBURQ. One pint lobster. Half pint cream. Yolks of three eggs. One gill sherry. Half teaspoonful salt. Pinch of red pepper

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