pescatariannut-freeegg-freesoy-freefish-free
Macaroni Scallops
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Recipe by Mrs. Abbot.
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
590Calories
21 gProtein
119 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein21 g
Carbohydrates119 g
Fiber7 g
Sugars8.9 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium772 mg
Calcium50 mg
Iron2.4 mg
Magnesium100 mg
Phosphorus328 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A77 mcg
Vitamin E1.2 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate55 mcg
Choline12 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 22. The excerpt below is the record exactly as published.
Macaroni Scallops. 30ZS. Macaroni. 3 or 4 Tomatoes. Butter, grated Cheese, Sail, Pepper, and Breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.