dairy-freenut-freesoy-free
Fried Scallops
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
44Calories
5 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein4.7 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol96 mg
Sodium85 mg
Potassium60 mg
Calcium15 mg
Iron0.5 mg
Magnesium5.8 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline82 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 20. The excerpt below is the record exactly as published.
Fried Scallops. Wash scallops and dry them on a cloth, roll first in flour, then dip in beaten egg and fine dry cracker crumbs. Shake off loose crumbs, put in frying basket, fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.