pescatariangluten-freedairy-freenut-freesoy-free
Fish Scallops, Cold (Coquilles de Poisson)
From Cookery for every household, 1914
Serves 1
Tartare sauce may be used instead of mayonnaise. Sufficient for 4 or 5 scallops.
Presented as published in 1914. 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
294Calories
45 gProtein
6 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories294 kcal
Protein45 g
Carbohydrates6.3 g
Fiber0.7 g
Sugars2.7 g
Total Fat8.4 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat3.7 g
Cholesterol111 mg
Sodium647 mg
Potassium1050 mg
Calcium92 mg
Iron1.6 mg
Magnesium72 mg
Phosphorus623 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A152 mcg
Vitamin E0.7 mg
Vitamin K164 mcg
Vitamin B60.7 mg
Vitamin B123.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate51 mcg
Choline8.4 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 189. The excerpt below is the record exactly as published.
Fish Scallops, Cold (Coquilles de Poisson) 6 oz. cooked fish. 1 gherkin. 2 or 3 table-sps. mayon- Small cress
Cook this with the app: pantry check, scaling, and the assistant.