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Devilled Scallops (Petoncles a la Diable)
From The Swedish, French, American cook book, 1918
Serves 3
Serve for lunch or supper as a fish dish.
Presented as published in 1918. 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
206Calories
24 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein24 g
Carbohydrates13 g
Fiber0.3 g
Sugars8 g
Total Fat9.8 g
Saturated Fat3.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol66 mg
Sodium674 mg
Potassium574 mg
Calcium212 mg
Iron0.7 mg
Magnesium55 mg
Phosphorus674 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0.7 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate26 mcg
Choline128 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 190. The excerpt below is the record exactly as published.
Devilled Scallops ( Petoncles a la Diable ) Wash and clean well a pound of scallops; put on stove with two cups of milk, pepper and salt; cook for about ten minutes. When done, let stand in the milk until cold; then cut in small pieces. Make a rich butter sauce from the milk that the scallops have been cooked in; flavor with mustard, cayenne pepper, salt, and onion juice
Cook this with the app: pantry check, scaling, and the assistant.