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Cheese Scallops
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
553Calories
33 gProtein
44 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein33 g
Carbohydrates44 g
Fiber1.9 g
Sugars8.8 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol283 mg
Sodium1423 mg
Potassium446 mg
Calcium762 mg
Iron3.2 mg
Magnesium59 mg
Phosphorus657 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A249 mcg
Vitamin E0.9 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3 mg
Folate72 mcg
Choline183 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 15. The excerpt below is the record exactly as published.
Cheese Scallops. Soak three ounzes of breadcrumbs in some milk, add two beaten eggs, one ounze of butter, one quarter pound of grated cheese, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.