pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Fried Scallops with Meuniere Sauce a la James Gilliland
From The Swedish, French, American cook book, 1918
Serves 1
Ensure fat is very hot and do not overcrowd the pan.
Presented as published in 1918. 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
104Calories
18 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein18 g
Carbohydrates4.8 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol36 mg
Sodium588 mg
Potassium308 mg
Calcium9 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus501 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate24 mcg
Choline98 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 190. The excerpt below is the record exactly as published.
Fried Scallops, with Meuniere Sauce, a la James Gilliland Petoncles frits, Sauce Meuniere, a la James Gilliland Take the scallops; wash well and leave on a clean napkin to dry; roll in egg and then fine bread crumbs, and fry. [Be sure to have your fat very hot and do not put too many in at a time as then they will not be crisp.] Six to eight, if large, are sufficient to fry at a time.
Cook this with the app: pantry check, scaling, and the assistant.