pescatariannut-freesoy-free
Lobster a la Newburg
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
510Calories
57 gProtein
6 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein57 g
Carbohydrates5.5 g
Fiber0.2 g
Sugars0.5 g
Total Fat37 g
Saturated Fat8.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1 g
Cholesterol456 mg
Sodium1769 mg
Potassium661 mg
Calcium288 mg
Iron1 mg
Magnesium120 mg
Phosphorus519 mg
Zinc11 mg
Copper4.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E4.5 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B123.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.1 mg
Folate36 mcg
Choline214 mg
Caffeine0 mg
Alcohol1.5 g
Water301 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 146. The excerpt below is the record exactly as published.
obster a la New^burg. A 2-pound lobster. 2 tablespoons sherry. 3 tablespoons butter. 1 tablespoon brandy. V, cup cream. i/-. teaspoon salt. Yolks 2 eggs. Toast. Remove lobster meat from shell, and cut into dice. Place butter in blazer. When it melts, add lobster and cook a few moments. Add the seasonings, wine and brandy, cook a moment, and add the yolks of eggs well beaten and mixed with the cream. Serve with toast. Shrimps a la Newburg. 1 pint shrimps. Yolks 2 eggs. 1 tablespoon flour. 14 teaspoon salt
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