Curry of Scallops

Name: Curry of Scallops
Ingredients: one teaspoon of butter; one tablespoon of minced onion; one teaspoon of curry powder; one pint of white stock; one pint of scallops; Add salt to taste.

From The home science cook book, 1902

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

337Calories

58 gProtein

17 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories337 kcal

Protein58 g

Carbohydrates17 g

Fiber1.2 g

Sugars0.4 g

Total Fat6.3 g

Saturated Fat0.6 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol124 mg

Sodium1857 mg

Potassium1007 mg

Calcium42 mg

Iron2.2 mg

Magnesium110 mg

Phosphorus1591 mg

Zinc4.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A4.8 mcg

Vitamin E0.5 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B126.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.4 mg

Folate79 mcg

Choline309 mg

Caffeine0 mg

Water399 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 53. The excerpt below is the record exactly as published.

Curry of Scallops. Put one teaspoon of butter in a saucepan or chafing- dish, and when melted add one tablespoon of minced onion. After this is browned stir in one teaspoon of curry powder. Cook for five minutes, then add one pint of white stock, and let it simmer until reduced about one-half. Put in one pint of scallops, previously parboiled fifteen minutes, and cook from five to ten minutes. Add salt to taste.

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