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Broiled Scrod
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
514Calories
107 gProtein
0 gCarbs
6 gFat
Full nutrition (27 nutrients)
Calories514 kcal
Protein107 g
Carbohydrates0 g
Fiber0 g
Total Fat6.4 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.8 g
Cholesterol314 mg
Sodium357 mg
Potassium2643 mg
Calcium85 mg
Iron1.9 mg
Magnesium157 mg
Phosphorus1216 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin B61.8 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate54 mcg
Water490 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 20. The excerpt below is the record exactly as published.
Broiled Scrod. Take 4 pounds of scrod, prepare as usual. Rub broiler with fat pork, and broil inside of fish .first, cook about 20 minutes, serve with melted butter seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.