pescatariandairy-freenut-freesoy-free
Fried Scallops
From Lowney's cook book, 1907
Serves 2
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
556Calories
64 gProtein
64 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein64 g
Carbohydrates64 g
Fiber0 g
Sugars0 g
Total Fat3.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol114 mg
Sodium1856 mg
Potassium1055 mg
Calcium40 mg
Iron5.3 mg
Magnesium121 mg
Phosphorus1648 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B126.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.6 mg
Folate176 mcg
Choline308 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 29. The excerpt below is the record exactly as published.
Fried Scallops 1 quart scallops flour salt and pepper, 1 egg crumbs
Cook this with the app: pantry check, scaling, and the assistant.