Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup milk
- 1 cup of milk
- 1 cup shrimps
- 1 cup of peas
- a good piece of butter
- 2 tbs
- 22 lobster a la newberg
- 1 wine glass of wine
- 1 egg well beaten
- 1 small can lobster
- 6 oysters on shells
- 3 tbs
- 1 tsp
- 3 olives
- 2 gherkins
- 1 yolk egg
- 23 scalloped oysters
- salt
- white pepper
- mustard
- cayenne
- pepper
Directions
1 pt. chopped lobster meat, few grains cayenne, J tsp. salt, \ tsp. mustard.
2 tbs. butter, \ tsp. salt, J cup flour, few grains white pepper, 1 cup milk or cream; add the salt, mustard and cayenne to the chopped lobster, add the sauce and spread the mixture on a plate. When cold shape into cutlets. Roll the cutlets in dry bread crumbs; then in beaten egg, and again in bread crumbs. Cook in deep fat until brown. Garnish with a claw in the end of each cutlet.
LOBSTER A LA NEWBERG. Make white sauce, add 1 can of lobsters, 1 wine glass of wine, 1 egg well beaten. Be careful not to cook long after the lobster has been added. Mrs. William Gawne.
ESCALLOPED SALMON. Pick salmon into small pieces. Place in baking dish with alternate layers of cracker crumbs, cover with rich milk, a good piece of butter, pepper, salt and bake — not too dry. Mrs. Josephine Schaller
BAKED OYSTERS. 1 pt. oysters, 1 small can lobster. Wash and drain the oysters by laying on a soft cloth. Put 5 or 6 oysters on shells, season with salt and dash of red pepper, cut butter into small bits and sprinkle on top. Break the lobster into small pieces and with them cover the oysters. Put into a hot oven and cook fifteen minutes or until oysters are thoroughly heated. Decorate with parsley. Serve at once. This will serve six. Suitable for luncheon or supper. Serve with it caviar sandwiches. Mrs. H. K. Zuppinger.
SHRIMPS AND PEAS. Melt 2 tbs. butter, add 3 tbs. flour, and pour on gradually 1 cup of milk or cream, stir until thickened, then add 1 cup shrimps, 1 cup of peas, \ tsp salt and a little pepper. Cold chicken (cooked) may be used in place of shrimps.
Mrs. H. W. Gibson.
SAUCE TARTARE. Chop fine 1 tsp. capers, 3 olives, 2 gherkins. Season quite highly with onion juice. Put in dressing made of 1 yolk egg, 2 tbs. of either olive oil, peanut oil or melted butter. Season with salt and red pepper. Mrs. W. J. Moorhead.
SCALLOPED OYSTERS. 1 pt. of best oysters, pick over carefully to remove shells, 1 J cups coarse cracker crumbs. Put a few crumbs in bottom of dish, put a layer of oysters (rinse oysters) then a scant layer of crumbs, dot generously with butter, add pepper and salt and a slight sprinkling of dry mustard, add the rest till all is used with a layer of crumbs on top. Pour cream over all, just enough to cover when pressed down. Bake and serve immediately. Mrs. Albert Schaller.