pescatariannut-freesoy-free
Savoy Scallops
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
248Calories
20 gProtein
8 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein20 g
Carbohydrates8.2 g
Fiber0 g
Sugars0.1 g
Total Fat20 g
Saturated Fat2.4 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat8.4 g
Omega-31 g
Cholesterol61 mg
Sodium738 mg
Potassium334 mg
Calcium15 mg
Iron0.9 mg
Magnesium37 mg
Phosphorus536 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A4.7 mcg
Vitamin E0.6 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate32 mcg
Choline109 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 106. The excerpt below is the record exactly as published.
SAVOY SCALLOPS 1 quart scallops 3 tablespoons flour Fish Stock (p. 160) or water 4 cup Mayonnaise 3 tablespoons butter 14 teaspoon thyme
Cook this with the app: pantry check, scaling, and the assistant.