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Lobster Newburg
From Scientific cooking with scientific methods, 1911
Serves 2
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
420Calories
76 gProtein
9 gCarbs
4 gFat
Full nutrition (35 nutrients)
Calories420 kcal
Protein76 g
Carbohydrates8.9 g
Fiber3.2 g
Sugars0.3 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol576 mg
Sodium6863 mg
Potassium1088 mg
Calcium441 mg
Iron2.5 mg
Magnesium195 mg
Phosphorus753 mg
Zinc16 mg
Copper6.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E4.1 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B125.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate48 mcg
Choline321 mg
Caffeine0 mg
Alcohol4.6 g
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 38. The excerpt below is the record exactly as published.
obster New^burg. 2 pounds lobster. 2 tablespoons sherry. 1 cup cream sauce. 2 tablespoons brandy. Salt and pepper to taste. Make a white sauce with two tablespoons (level) of butter, two tablespoons flour, one cup thin cream, and add to this the lobster meat cut in cubes. When well heated, add sherry and brandy.- This should be served from chafing-dish. Lobster a I'Americaine. Split and prepare same as for broiled lobster. Place in frying-pan, and sprinkle with small onion finely chopped, and cook for a few moments. Add to your pan one cup of good tomato sauce, cover, and cook in oven for a few moments until all is well heated ; it will take about eight or ten minutes. Just as you take it up add one-quarter cup of sherry wine and tablespoon- ful of melted butter. Remove lobster to platter and strain sauce over it. Garnish with small claws and serve very hot. OYSTERS AND SHELI.-FISH. 85 Lobster and Mushrooms. 2 pounds lobster. ^4 cup sherry wine. y^ pound mushrooms. Salt to taste
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