Fried Scallops

Name: Fried Scallops
Ingredients: Put one quart scallops; pour over two cups cold water; sprinkle with salt and pepper; diluted with ong tablespoon milk

From What to Have for Dinner, 1905

Presented as published in 1905. 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

662Calories

115 gProtein

31 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories662 kcal

Protein115 g

Carbohydrates31 g

Fiber0 g

Sugars0.7 g

Total Fat5.1 g

Saturated Fat1.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol229 mg

Sodium3734 mg

Potassium1963 mg

Calcium90 mg

Iron3.6 mg

Magnesium215 mg

Phosphorus3176 mg

Zinc8.7 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B1213 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.7 mg

Folate151 mcg

Choline618 mg

Caffeine0 mg

Water1267 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.

FRIED SCALLOPS. © Put one quart scallops in strainer, pour over two cups cold water and drain. Parboil in their own liquor, and dry between towels. Sprinkle with salt and pepper and dip in fine bread crumbs, egg slightly beaten, and di- luted with ong tablespoon mi

Cook this with the app: pantry check, scaling, and the assistant.