Fish Scallop
From 365 tasty dishes, 1906
Presented as published in 1906. 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
844Calories
136 gProtein
23 gCarbs
30 gFat
Full nutrition (32 nutrients)
Calories844 kcal
Protein136 g
Carbohydrates23 g
Fiber0 g
Sugars18 g
Total Fat30 g
Saturated Fat8.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol378 mg
Sodium486 mg
Potassium2984 mg
Calcium628 mg
Iron3.6 mg
Magnesium211 mg
Phosphorus2036 mg
Zinc4.6 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A283 mcg
Vitamin E0.2 mg
Vitamin B61.9 mg
Vitamin B1213 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.4 mg
Folate93 mcg
Choline65 mg
Water652 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 13. The excerpt below is the record exactly as published.
Fish Scallop. Where baked or steamed fish is left from dinner one way of utilizing it is in a scallop. Flake the fish after freeing it from skin and bone, and for each pint make a sauce with i^ cupfuls of milk and i heaping tablespoonful each of butter and flour. Put this into a deep dish in layers with the fish ; over the top sprinkle some buttered crumbs
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