Potato Scallops
From How to cook vegetables, 1911
A Piquante or Poivrade sauce should be served separately.
Presented as published in 1911. 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
1701Calories
56 gProtein
317 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories1701 kcal
Protein56 g
Carbohydrates317 g
Fiber38 g
Sugars15 g
Total Fat49 g
Saturated Fat11 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol654 mg
Sodium330 mg
Potassium7891 mg
Calcium322 mg
Iron17 mg
Magnesium434 mg
Phosphorus1345 mg
Zinc7.4 mg
Copper2.1 mg
Manganese2.8 mg
Vitamin D3 mcg
Vitamin C355 mg
Vitamin A240 mcg
Vitamin E1.8 mg
Vitamin K37 mcg
Vitamin B65.6 mg
Vitamin B121.3 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)19 mg
Folate341 mcg
Choline659 mg
Caffeine0 mg
Water1562 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 75. The excerpt below is the record exactly as published.
Potato Scallops. Wash, peel, and boil 12 potatoes, drain and rub through a wire sieve ; put them into a stew-pan. Stir in 1 oz. of butter, 2 tablespoonsful of cream, a tablespoonful of chopped parsley, and 3 yolks of eggs ; season with pepper and salt. Butter some scallop shells, dust them with fine breadcrumbs, fill the shells with the potato mixture, smooth the top with a knife, brush over with oiled butter, cover with white breadcrumbs and grated cheese
Cook this with the app: pantry check, scaling, and the assistant.