pescatariannut-freeegg-freesoy-free
Creamed Scallops
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
509Calories
66 gProtein
33 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein66 g
Carbohydrates33 g
Fiber0 g
Sugars12 g
Total Fat16 g
Saturated Fat5.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol159 mg
Sodium2040 mg
Potassium1360 mg
Calcium332 mg
Iron2.3 mg
Magnesium137 mg
Phosphorus1838 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B128 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate88 mcg
Choline352 mg
Caffeine0 mg
Water620 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 14. The excerpt below is the record exactly as published.
CREAMED SCALLOPS Scallops, 1 quart. Milk, 1 pint. Butter, 1 tablespoon. Flour, 2 tablespoons, Sherry, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.