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Royal Scallop
From Royal Victoria cook book, 1900
Serves 2
Serve hot for best flavor.
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
855Calories
35 gProtein
59 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories855 kcal
Protein35 g
Carbohydrates59 g
Fiber2.9 g
Sugars18 g
Total Fat52 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat23 g
Omega-30.1 g
Cholesterol566 mg
Sodium3573 mg
Potassium470 mg
Calcium208 mg
Iron6 mg
Magnesium52 mg
Phosphorus439 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C2.6 mg
Vitamin A272 mcg
Vitamin E7.5 mg
Vitamin K36 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)4.3 mg
Folate156 mcg
Choline497 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 12. The excerpt below is the record exactly as published.
ROYAL SCALLOP.—Boil 6 eggs hard. Make a pint of cream dressing, pepper and salt. to taste. Moisten 1 cup of fine bread crumbs in } cup of butter, chop fine 1 cup of cold ham, chop whites of eggs fine. Put layer of crumbs in a dish, then a layer of chopped whites then cream sauce, then minced ham, then yolks of eggs, put through a sieve
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