Lobster Newburg in Ramekins
From The national course in home economics, 1917
Serves 1
Par-boiled oysters or clams, cooked chicken, finnan haddie, lobster, shrimps, and sweetbreads may be prepared by the same recipe.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 349. The excerpt below is the record exactly as published.
LOBSTER NEWBURG IN RAMEKINS. Melt two tablespoonfuls of butter in a frying pan and stir into it a pint of lobster meat cut in small pieces, shaking in a little salt and a dash of paprika ; cover the dish and let stand for three or four minutes, then add one- fourth cup of sherry or madeira and mix thoroughly. Lastly, stir in the beaten yolks of three eggs, mixed with half a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.