Fried Scallops
From Seafood cookery from Carteret County kitchens, 1900
Presented as published in 1900. 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
313Calories
55 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein55 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol109 mg
Sodium1778 mg
Potassium930 mg
Calcium27 mg
Iron1.7 mg
Magnesium100 mg
Phosphorus1515 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B126.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate73 mcg
Choline295 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 1. The excerpt below is the record exactly as published.
FRIED SCALLOPS 1 pound scallops, fresh or salt to taste frozen pepper to taste | flour deep fat
Cook this with the app: pantry check, scaling, and the assistant.