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Potato Scallops
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
510Calories
18 gProtein
71 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein18 g
Carbohydrates71 g
Fiber5.9 g
Sugars5.1 g
Total Fat17 g
Saturated Fat7.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol212 mg
Sodium524 mg
Potassium848 mg
Calcium171 mg
Iron5 mg
Magnesium68 mg
Phosphorus298 mg
Zinc2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C30 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K7.7 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate110 mcg
Choline174 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 111. The excerpt below is the record exactly as published.
Potato Scallops Boil some potatoes, slice them fine and put them into scallop shells which have been previously buttered and dusted with bread crumbs; fill the scallop shells only half full of potato ; then add some egg
Cook this with the app: pantry check, scaling, and the assistant.