Cream Scallops
From New Delineator recipes., 1929
Presented as published in 1929. 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
701Calories
78 gProtein
58 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein78 g
Carbohydrates58 g
Fiber0.5 g
Sugars28 g
Total Fat16 g
Saturated Fat8.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol155 mg
Sodium2813 mg
Potassium1839 mg
Calcium710 mg
Iron2.9 mg
Magnesium167 mg
Phosphorus2153 mg
Zinc6.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A442 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B129.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)5 mg
Folate128 mcg
Choline308 mg
Caffeine0 mg
Water828 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 16. The excerpt below is the record exactly as published.
CREAM SCALLOPS I pint scallops, fresh or canned i pint thin white sauce
Cook this with the app: pantry check, scaling, and the assistant.