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Lobster Newburgh
From A calendar of dinners, with 615 recipes, 1913
Serves 3
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
Nutrition per serving
840Calories
56 gProtein
2 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein56 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.1 g
Total Fat65 g
Saturated Fat8.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.9 g
Cholesterol424 mg
Sodium1318 mg
Potassium647 mg
Calcium278 mg
Iron0.8 mg
Magnesium118 mg
Phosphorus510 mg
Zinc11 mg
Copper4.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E4.5 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B123.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate30 mcg
Choline213 mg
Caffeine0 mg
Alcohol1.5 g
Water292 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 101. The excerpt below is the record exactly as published.
Lobster Newburgh Glazed Sweetbreads Loin of Lamb, Roasted, Mint Sauce Asparagus Potato Croquettes Pineapple Sherbet Coffee *Lobster Newburgh—2 pounds lobster, % cup Crisco, salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon brandy, % cup cream, and 2 egg yolks
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