Brown Scallops
From Favorite recipes of Alexandria Ward, 1952
Presented as published in 1952. 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
1386Calories
106 gProtein
104 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories1386 kcal
Protein106 g
Carbohydrates104 g
Fiber5.9 g
Sugars7.1 g
Total Fat58 g
Saturated Fat31 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.2 g
Omega-30.2 g
Cholesterol466 mg
Sodium6431 mg
Potassium1754 mg
Calcium302 mg
Iron9.4 mg
Magnesium212 mg
Phosphorus2597 mg
Zinc8.6 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C3.2 mg
Vitamin A467 mcg
Vitamin E2.1 mg
Vitamin K59 mcg
Vitamin B60.8 mg
Vitamin B1211 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate277 mcg
Choline617 mg
Caffeine0 mg
Water645 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 15. The excerpt below is the record exactly as published.
BROWN SCALLOPS 1/2 teaspoon salt 1 egg Few grains pepper 2 tablespoons water Few grains cayenne 1 1/2 pounds scallops 1 cup fine bread crumbs 4 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.