pescatariannut-freeegg-freesoy-free
Escalloped Scallops
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. D. E. Gentry, Glencoe, IL.
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
628Calories
39 gProtein
37 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein39 g
Carbohydrates37 g
Fiber0.8 g
Sugars10 g
Total Fat36 g
Saturated Fat8.9 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol72 mg
Sodium1860 mg
Potassium858 mg
Calcium292 mg
Iron2.1 mg
Magnesium87 mg
Phosphorus1030 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A327 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate65 mcg
Choline190 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 171. The excerpt below is the record exactly as published.
ESCALLOPED SCALLOPS.— Parboil 1 pt. scallops and put into a baking-dish with 2 cups white sauce (milk thickened with flour and butter)
Cook this with the app: pantry check, scaling, and the assistant.