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Lobster Newburg
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
564Calories
11 gProtein
10 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein11 g
Carbohydrates10 g
Fiber2.2 g
Sugars1.1 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol129 mg
Sodium530 mg
Potassium294 mg
Calcium94 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus101 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A154 mcg
Vitamin E4 mg
Vitamin K7.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate4 mcg
Choline9.1 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 18. The excerpt below is the record exactly as published.
Lobster Newburg Remove meat from a large lobster and cut into half inch pieces. Beat yolks of three eggs, add one pint of cream and one-half glass of sherry. Cook in double boiler, stirring constantly until thick. Add one-half teaspoon salt and a salt spoon of paprika
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