pescatariannut-freesoy-freefish-free
Cheese Scallop
From Royal Victoria cook book, 1900
Serves 4
Miss ADELE SPRY.
Presented as published in 1900. 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
288Calories
17 gProtein
24 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein17 g
Carbohydrates24 g
Fiber1.5 g
Sugars1.9 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol172 mg
Sodium1180 mg
Potassium174 mg
Calcium327 mg
Iron2.3 mg
Magnesium28 mg
Phosphorus308 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0.8 mg
Vitamin A128 mcg
Vitamin E0.6 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate55 mcg
Choline119 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 42. The excerpt below is the record exactly as published.
CHEESE SCALLOP.—Soak 1 cup dry bread crumbs in fresh milk; beat into this 3 eggs; add 1 tablespoon of butter and $4 a pound of grated cheese; strew on the top sifted bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.