gluten-freenut-freeegg-freesoy-free

Curry Scallops

Name: Curry Scallops
Yield: 1 servings
Ingredients: half a sliced onion; an ounce of clarified dripping; a large teaspoonful of curry powder; three-quarters of a pint of thick melted butter sauce; two whiting

From Soyer's standard cookery, 1912

Serves 1

Presented as published in 1912. 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

10 gProtein

8 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories337 kcal

Protein10 g

Carbohydrates8.1 g

Fiber2.3 g

Sugars3.2 g

Total Fat29 g

Saturated Fat8.5 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.8 g

Omega-30 g

Cholesterol62 mg

Sodium40 mg

Potassium257 mg

Calcium52 mg

Iron0.7 mg

Magnesium23 mg

Phosphorus140 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D2.1 mcg

Vitamin C5.6 mg

Vitamin A15 mcg

Vitamin E1.5 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate22 mcg

Choline73 mg

Caffeine0 mg

Water107 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 261. The excerpt below is the record exactly as published.

Curry Scallops. Fry half a sliced onion in an ounce of clarified dripping until it is lightly browned, then add a large teaspoonful of curry powder and cook for five minutes longer. Have ready three- 386 STANDARD COOKERY. quarters of a pint of thick melted butter sauce; stir this into the pan containing the onion and curry powder, and let simmer for fifteen minutes; then strain it and add two whiting

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