Frenchdinnerpescatariandairy-freenut-freesoy-free
Fried Scallops
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
493Calories
19 gProtein
90 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein19 g
Carbohydrates90 g
Fiber12 g
Sugars5.5 g
Total Fat7 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol32 mg
Sodium10431 mg
Potassium325 mg
Calcium247 mg
Iron9.1 mg
Magnesium72 mg
Phosphorus295 mg
Zinc1.9 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0.2 mcg
Vitamin C8.1 mg
Vitamin A37 mcg
Vitamin E0.5 mg
Vitamin K5.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate126 mcg
Choline70 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Kirmess cook book (1907), page 34. The excerpt below is the record exactly as published.
FRIED SCALLOPS. Mrs. T. K. Egbert, New York. Wash and dry the necessary amount of scallops. Season them with salt and white pepper. Boll them in fine bread crumbs, then in beaten egg, and again in bread crumbs. Arrange in frying basket so they do not touch each other and plunge in a kettle of boiling fat. Cook until a delicate brown and serve with Tartare sauce
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