Party
Lobster à la Newburg
A party-table recipe from 1910 featuring lb. lobster, with the historic method and citation preserved.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 lb. lobster
- ¼ cup butter
- ½ teaspoon salt
- Few grains cayenne
- Slight grating nutmeg
- 1 tablespoon Sherry
- 1 tablespoon brandy
- ⅓ cup thin cream
- Yolks 2 eggs
Historical transcription
Source method
- 1
Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and cook three minutes. Add seasonings and wine, cook one minute, then add cream and yolks of eggs slightly beaten. Stir until thickened. Serve with toast or Puff Paste Points.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.