vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Newburg Cream
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
702Calories
26 gProtein
111 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein26 g
Carbohydrates111 g
Fiber2.8 g
Sugars104 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium416 mg
Calcium139 mg
Iron4.2 mg
Magnesium32 mg
Phosphorus412 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate105 mcg
Choline593 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 70. The excerpt below is the record exactly as published.
NEWBURG CREAM. The rind and juice of two lemons, yolks of eight eggs, one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.