pescatariangluten-freenut-freesoy-free
Lobster Newburg (Alternate)
From Kirmess cook book, 1907
Serves 5
Can be kept hot for several hours in a double boiler.
Presented as published in 1907. 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
570Calories
78 gProtein
3 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein78 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.2 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.9 g
Cholesterol796 mg
Sodium1973 mg
Potassium975 mg
Calcium429 mg
Iron1.6 mg
Magnesium177 mg
Phosphorus813 mg
Zinc16 mg
Copper6.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A56 mcg
Vitamin E4.3 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.3 mg
Folate65 mcg
Choline431 mg
Caffeine0 mg
Alcohol1.9 g
Water413 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 40. The excerpt below is the record exactly as published.
five pounds of lobster in small pieces. Melt four tablespoonfnls butter and add lobster^ cook- ing slowly five minutes. Then add two tablespoon- fuls brandy and two of sherry and a slight grating of nutmeg, salt and pepper to taste. Simmer five min- utes longer, then add well beaten yolks of four eggs, and a half pint of cream. Cook a minute or so and it is ready for use. This may be kept hot for several hours in double boiler or place one kettle in larger one of hot water, covering tightly. LOBSTER NEWBURO. Mrs. W. S. Qould, New York. One lobster cut in large pieces, two tablespoonfuls of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.