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Cheese Scallop
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
403Calories
25 gProtein
27 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein25 g
Carbohydrates27 g
Fiber1.2 g
Sugars2.2 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol197 mg
Sodium1246 mg
Potassium219 mg
Calcium580 mg
Iron2.2 mg
Magnesium37 mg
Phosphorus485 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E0.7 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Folate50 mcg
Choline123 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 31. The excerpt below is the record exactly as published.
CHEESE SCALLOP. Soak one cup bread crumbs in fresh milk, Beat into this three eggs, add one tablespoonful butter and one half pound grated cheese
Cook this with the app: pantry check, scaling, and the assistant.