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Lobster A La Newburg
From Boston Cooking-School cook book, 1896
Serves 4
Serves 4.
Presented as published in 1896. 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
434Calories
39 gProtein
8 gCarbs
26 gFat
Full nutrition (35 nutrients)
Calories434 kcal
Protein39 g
Carbohydrates8 g
Fiber3 g
Sugars0.9 g
Total Fat26 g
Saturated Fat15 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol347 mg
Sodium3418 mg
Potassium636 mg
Calcium234 mg
Iron1.3 mg
Magnesium110 mg
Phosphorus417 mg
Zinc8.4 mg
Copper3.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A225 mcg
Vitamin E4.1 mg
Vitamin K6.7 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate34 mcg
Choline166 mg
Caffeine0 mg
Alcohol1.2 g
Water209 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 171. The excerpt below is the record exactly as published.
LOBSTER A LA NEWBURG 2-pound lobster, boiled 1 tablespoon brandy Y4 cup melted butter ¥ cup cream 1 tablespoon sherry 2 egg yolks, slightly beaten Salt, cayenne, and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.