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Meat Scallop

Name: Meat Scallop
Yield: 1 servings
Ingredients: 1 tablespoon butter; 1/4 teaspoon onion (minced); 1 tablespoon flour; 1/2 cup hot water; 1 cup cold meat, chopped fine; mashed potatoes

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

718Calories

39 gProtein

35 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories718 kcal

Protein39 g

Carbohydrates35 g

Fiber2.9 g

Sugars2.7 g

Total Fat57 g

Saturated Fat21 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol257 mg

Sodium615 mg

Potassium1172 mg

Calcium72 mg

Iron7.8 mg

Magnesium62 mg

Phosphorus417 mg

Zinc7.3 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C7.5 mg

Vitamin A80 mcg

Vitamin E0.4 mg

Vitamin K3.6 mcg

Vitamin B60.9 mg

Vitamin B129.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)12 mg

Folate38 mcg

Choline24 mg

Caffeine0 mg

Water392 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 259. The excerpt below is the record exactly as published.

MEAT SCALLOP.— Have 1 tablespoon butter, J^ teaspoon onion (minced), 1 tablespoon flour, Yz cup hot water, 1 cup cold meat, chopped fine, mashed potatoes

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