pescatariandairy-freenut-freeegg-freesoy-free
Fried Scallops
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
511Calories
10 gProtein
83 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein10 g
Carbohydrates83 g
Fiber4 g
Sugars2.2 g
Total Fat14 g
Saturated Fat2.5 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol6 mg
Sodium106 mg
Potassium199 mg
Calcium5.2 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus186 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E1.3 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate38 mcg
Choline25 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 65. The excerpt below is the record exactly as published.
FRIED SCALLOPS. Scallops. Cracker crumbs. Oil and Vinegar. Yellow corn meal
Cook this with the app: pantry check, scaling, and the assistant.