Royal Scallop

Name: Royal Scallop
Ingredients: £ cup cold ham; 1/2 cup cold chicken; 1/2 cup smoked tongue; 8 hard-boiled eggs; 3 tablespoons butter; 3 tablespoons flour; 1 teaspoon salt; 1 teaspoon pepper; 2 cups milk

From Left-overs made palatable, 1902

Presented as published in 1902. 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

1517Calories

111 gProtein

46 gCarbs

129 gFat

Full nutrition (34 nutrients)

Calories1517 kcal

Protein111 g

Carbohydrates46 g

Fiber0.3 g

Sugars34 g

Total Fat129 g

Saturated Fat34 g

Monounsaturated Fat37 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol1803 mg

Sodium4510 mg

Potassium1892 mg

Calcium837 mg

Iron8.3 mg

Magnesium150 mg

Phosphorus1572 mg

Zinc10 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D15 mcg

Vitamin C1.9 mg

Vitamin A801 mcg

Vitamin E5 mg

Vitamin K4.9 mcg

Vitamin B61.6 mg

Vitamin B128.5 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)3.2 mg

Niacin (B3)15 mg

Folate222 mcg

Choline1425 mg

Caffeine0 mg

Water893 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 42. The excerpt below is the record exactly as published.

ROYAL SCALLOP £ cup cold ham \ cup cold chicken \ cup smoked tongue 8 hard-boiled eggs 3 tablespoons butter 3 tablespoons flour i teaspoon salt \ teaspoon pepper 2 cups milk

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