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Creamed Scallops

Name: Creamed Scallops
Yield: 4 servings
Ingredients: 2 cups of scallops; 4 teaspoons butter; 2 teaspoons flour; 2 cups milk

From The household cook book, 1902

Serves 4

Presented as published in 1902. 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

160Calories

18 gProtein

10 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories160 kcal

Protein18 g

Carbohydrates10 g

Fiber0 g

Sugars5.9 g

Total Fat8.2 g

Saturated Fat2.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol54 mg

Sodium510 mg

Potassium428 mg

Calcium158 mg

Iron0.5 mg

Magnesium41 mg

Phosphorus520 mg

Zinc1.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B122.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate21 mcg

Choline99 mg

Caffeine0 mg

Water206 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 454. The excerpt below is the record exactly as published.

CREAMED SCALLOPS — Parboil 2 cups of scallops about 6 minutes in boiling water, and drain. In the blazer melt 4 teaspoons butter; stir in 2 teaspoons flour and 2 cups milk

Cook this with the app: pantry check, scaling, and the assistant.