Lobster Newburg
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 63. The excerpt below is the record exactly as published.
Lobster Newburg.— Season 1 pint diced lobster with y2 teaspoon salt, dash cayenne, pinch nutmeg. Put in saucepan with 2 tablespoons butter, heat slowly. Add 2 tablespoons sherry; cook 5 minutes; add y2 cup cream beaten with yolks 2 eggs
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