pescatariangluten-freedairy-freenut-freesoy-free
Fried Scallops
From The Toronto Cook Book, 1915
Serves 2
Serve with sauce tartare.
Presented as published in 1915. 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
362Calories
60 gProtein
15 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein60 g
Carbohydrates15 g
Fiber0 g
Sugars0.1 g
Total Fat4.7 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol207 mg
Sodium1890 mg
Potassium1005 mg
Calcium42 mg
Iron2.2 mg
Magnesium107 mg
Phosphorus1630 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B126.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate87 mcg
Choline381 mg
Caffeine0 mg
Water409 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 112. The excerpt below is the record exactly as published.
Fried Scallops Clean one quart of scallops, turn into a saucepan and cook until they begin to shrivel, drain and dry between towels. Sea- son with salt and pepper; roll in fine crumbs
Cook this with the app: pantry check, scaling, and the assistant.