Lobster Newberg
From The Warrenton cook book, 1951
(Serves eight people.)
Presented as published in 1951. 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
1409Calories
110 gProtein
21 gCarbs
126 gFat
Full nutrition (33 nutrients)
Calories1409 kcal
Protein110 g
Carbohydrates21 g
Fiber0.2 g
Sugars1.3 g
Total Fat126 g
Saturated Fat37 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Cholesterol1058 mg
Sodium3138 mg
Potassium1483 mg
Calcium623 mg
Iron1.9 mg
Magnesium248 mg
Phosphorus1075 mg
Zinc21 mg
Copper8 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A18 mcg
Vitamin E8.2 mg
Vitamin K4.7 mcg
Vitamin B60.7 mg
Vitamin B127.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.8 mg
Folate60 mcg
Choline416 mg
Caffeine0 mg
Water703 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 13. The excerpt below is the record exactly as published.
LOBSTER NEWBERG 2% or 3 c. lobster (cooked) 3 egg yolks, beaten 4 T. butter (must be butter) 14 t. salt 134 c. sherry Dash cayenne 1144 c. cream
Cook this with the app: pantry check, scaling, and the assistant.