pescatariannut-freesoy-free
Oyster Crabs a la Newburg
From Harper's cook book encyclopædia, 1902
Serves 2
Stir carefully to avoid curdling.
Presented as published in 1902. 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
718Calories
49 gProtein
25 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein49 g
Carbohydrates25 g
Fiber3.5 g
Sugars3.1 g
Total Fat53 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol413 mg
Sodium5761 mg
Potassium1216 mg
Calcium365 mg
Iron3.8 mg
Magnesium121 mg
Phosphorus681 mg
Zinc9.1 mg
Copper1.8 mg
Manganese2 mg
Vitamin D0.5 mcg
Vitamin C49 mg
Vitamin A50 mcg
Vitamin E0.5 mg
Vitamin K60 mcg
Vitamin B60.5 mg
Vitamin B1221 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7 mg
Folate149 mcg
Choline78 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 162. The excerpt below is the record exactly as published.
Oyster Crabs a la Newburg. — Melt one table-spoonful of butter in the blazer ; add one of flour, and stir until it is very smooth and well cooked, but not brown. Put the blazer in the hot-water pan. Add one cupful of cream to the butter and flour, and when it begins to thicken add one pint of oyster crabs. Season with salt and pepper, and when well heated add the yolk of one egg beaten with a little cream, one table-spoonful of chopped parsley, and two or three drops of lemon-juice. Mix well, add one-fourth of a cupful of sherry
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