Turtle Meat or Fins a la Newburg

Name: Turtle Meat or Fins a la Newburg
Ingredients: about ten pieces of cooked green turtle meat or fins; one-half a cup of cream; a small glass of Madeira wine; the yolks of three eggs; a gill of thick cream; one ounce of butter; a dash of brandy; Season with salt; and Cayenne pepper

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

1374Calories

24 gProtein

37 gCarbs

121 gFat

Full nutrition (34 nutrients)

Calories1374 kcal

Protein24 g

Carbohydrates37 g

Fiber0 g

Sugars3.1 g

Total Fat121 g

Saturated Fat52 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol866 mg

Sodium285 mg

Potassium655 mg

Calcium250 mg

Iron3.2 mg

Magnesium54 mg

Phosphorus457 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K6.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.8 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water425 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 43. The excerpt below is the record exactly as published.

TURTLE MEAT OR FINS A LA NEWBURG ^ Put about ten pieces of cooked green turtle meat or fins (each two inches square) in a saucepan with some of the liquid. Boil and add one-half a cup of cream and a small glass of Madeira wine. Stir in the yolks of three eggs mixed with a gill of thick cream, shaking the saucepan all the time, so it will mix well and thicken the sauce. Add one ounce of butter and a dash of brandy. Season with salt and Cayenne pepper

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