pescatariannut-freesoy-freefish-free
Cheese Scallop
From The new home cook book, 1896
Serves 4
An excellent relish when eaten with thin slices of bread and butter.
Presented as published in 1896. 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
407Calories
26 gProtein
28 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein26 g
Carbohydrates28 g
Fiber1.5 g
Sugars1.9 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol197 mg
Sodium1676 mg
Potassium226 mg
Calcium577 mg
Iron2.4 mg
Magnesium38 mg
Phosphorus487 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0.8 mg
Vitamin A192 mcg
Vitamin E0.8 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Folate57 mcg
Choline123 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 67. The excerpt below is the record exactly as published.
CHEESE SCALLOP. Soak one cup of dry bread crumbs in fresh milk. Beat into this three eggs ; add one tablespoon of butter and one-half a pound of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.