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Sauce Newburg
From The Hotel St. Francis cook book, 1919
Serves 2
Used in hotel and restaurant cookery.
Presented as published in 1919. 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
526Calories
6 gProtein
11 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein5.6 g
Carbohydrates11 g
Fiber0 g
Sugars0.7 g
Total Fat55 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol245 mg
Sodium66 mg
Potassium204 mg
Calcium92 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 25. The excerpt below is the record exactly as published.
Sauce Newburg. Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter
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