Lobster Newburg

Name: Lobster Newburg
Ingredients: 2 c. lobster meat; nutmeg; 2 tbsp. butter; \ c. sherry; | tsp. salt; 2 tbsp. brandy; cayenne; ^ c. thin cream; 3 egg yolks

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

1010Calories

81 gProtein

18 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1010 kcal

Protein81 g

Carbohydrates18 g

Fiber0 g

Sugars1.3 g

Total Fat67 g

Saturated Fat25 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat1.4 g

Cholesterol785 mg

Sodium2623 mg

Potassium1174 mg

Calcium483 mg

Iron1.5 mg

Magnesium198 mg

Phosphorus845 mg

Zinc17 mg

Copper6.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A4.7 mcg

Vitamin E4.1 mg

Vitamin K2.8 mcg

Vitamin B60.5 mg

Vitamin B125.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7.8 mg

Folate47 mcg

Choline333 mg

Caffeine0 mg

Alcohol9.3 g

Water560 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 72. The excerpt below is the record exactly as published.

Lobster Newburg Ingredients : 2 c. lobster meat nutmeg 2 tbsp. butter \ c. sherry | tsp. salt 2 tbsp. brandy cayenne ^ c. thin cream 3 egg yolks

Cook this with the app: pantry check, scaling, and the assistant.