Marinade
From Seafood cookery from Carteret County kitchens, 1900
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
136Calories
3 gProtein
30 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein2.6 g
Carbohydrates30 g
Fiber6.3 g
Sugars13 g
Total Fat0.9 g
Saturated Fat8.7 g
Monounsaturated Fat38 g
Polyunsaturated Fat5.2 g
Omega-30.4 g
Cholesterol0 mg
Sodium594 mg
Potassium420 mg
Calcium120 mg
Iron2.7 mg
Magnesium49 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 1. The excerpt below is the record exactly as published.
Marinade 1 can (1 pound) cut green beans, 6 lettuce cups drained 1 cup sliced celery Thaw frozen scallops; rinse with cold water to remove any shell par- ticles. Place in boiling salted water. Cover and return to the boiling point. Reduce heat and simmer for 3 to 4 minutes, depending on size. Drain and cool. Slice scallops. Combine all ingredients except lettuce. Cover and let stand in refrigerator for at least one hour. Drain. Serve in lettuce cups. Serves 6. MARINADE /2 cup cider vinegar dash pepper 1 tablespoon sugar 1/4 cup olive oil or salad oil 1/4 teaspoon salt
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