pescatariandairy-freenut-freesoy-free
Fried Scallops
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
487Calories
19 gProtein
88 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein19 g
Carbohydrates88 g
Fiber2.4 g
Sugars3.4 g
Total Fat6.2 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol96 mg
Sodium481 mg
Potassium251 mg
Calcium125 mg
Iron6.6 mg
Magnesium46 mg
Phosphorus248 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate172 mcg
Choline90 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 34. The excerpt below is the record exactly as published.
The best way to serve is to fry them. Dry and dredge with flour, season with salt and pepper. Brush over with the yolk of an egg and cover them in breadcrumbs
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