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Scallop and Tomato Salad
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
51Calories
3 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein3 g
Carbohydrates12 g
Fiber3.3 g
Sugars1.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol3 mg
Sodium4902 mg
Potassium244 mg
Calcium62 mg
Iron1.3 mg
Magnesium27 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A3.5 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline12 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 330. The excerpt below is the record exactly as published.
SCALLOP AND TOMATO SALAD.— Clean 1 pt. scallops, parboil and drain. Add juice of 1 lemon, cover and let stand 1 hr. Drain, dry between towels, sprinkle with salt and pepper, dip in fiour, egg, and stale bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with dressing
Cook this with the app: pantry check, scaling, and the assistant.