pescatariannut-freesoy-free
Shrimps a la Newburg
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
625Calories
48 gProtein
17 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein48 g
Carbohydrates17 g
Fiber3.4 g
Sugars1.6 g
Total Fat56 g
Saturated Fat12 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol429 mg
Sodium1435 mg
Potassium687 mg
Calcium213 mg
Iron2.5 mg
Magnesium79 mg
Phosphorus532 mg
Zinc2.7 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A260 mcg
Vitamin E6.6 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate20 mcg
Choline6.6 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 146. The excerpt below is the record exactly as published.
Shrimps a la Newburg. 1 pint shrimps. Yolks 2 eggs. 1 tablespoon flour. 14 teaspoon salt. 3 tablespoons butter. Dash cayenne. !{. cup cream. 3 tablespoons sherry wine. % tablespoon lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.