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Lobster Newberg (also spelled lobster Newburg or lobster Newburgh) is an American seafood dish made from lobster, butter, cream, cognac, sherry and eggs, [1] with a secret ingredient found to be Cayenne pepper. [2] A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg, a sea captain in the fruit trade.
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Simmons' cookbook, American Cookery was published in 1796. During this period, all cookbooks used in the colonies were British. The book contained practical recipes that catered to the wider American audience as well as meals that appealed to those who had larger budget as it taught its readers "how to eat simply but sumptuously". [7]
As second print-run of 14,009 copies were released after the initial printing in the same year as the third printing for a total of 26,004 copies in a single year. The Joy of Cooking was likely the only other American cookbook that was outselling The Household Searchlight Recipe Book. Twelfth Printing (revised and enlarged), 1939 - 100,000 copies
Paila marina – Chilean seafood soup or stew, notable for usage of unique varieties of seafood such as giant barnacles, piura tunicates, and Chilean mussels; Piaparan – Filipino dish using chicken or seafood; Plateau de fruits de mer – French seafood dish; Seafood basket; Seafood birdsnest – Chinese cuisine dish
Put the ice cubes into a cocktail shaker and pour in the brandy, vermouth, orange juice, grenadine and crème de menthe. Shake well and strain into a cocktail glass.
American Cookery is the first known cook book that brings together English cooking methods with American products. More specifically, it contains the first known printed recipes with the substitution of American maize (cornmeal) for English oats in otherwise English recipes.