pescatariannut-freesoy-free
Lobster Newburg
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
724Calories
11 gProtein
17 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein11 g
Carbohydrates17 g
Fiber0 g
Sugars1 g
Total Fat63 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol316 mg
Sodium158 mg
Potassium307 mg
Calcium136 mg
Iron1 mg
Magnesium27 mg
Phosphorus193 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline110 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 24. The excerpt below is the record exactly as published.
Lobster Newburg. Two boiled lobsters removed from shells and cut into small pieces, 1 pint of cream, 1 tablespoon of butter and 1 tablespoon of flour. Melt butter and stir in the flour until smooth; add cream and cook until thick. Then add the lobster, the yolks of 2 eggs beaten light and 1 glass of sherry wine
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