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Scallop Cocktail
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
160Calories
9 gProtein
30 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein8.6 g
Carbohydrates30 g
Fiber3.6 g
Sugars16 g
Total Fat2 g
Saturated Fat1.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol9.1 mg
Sodium4156 mg
Potassium637 mg
Calcium88 mg
Iron4.3 mg
Magnesium53 mg
Phosphorus221 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A147 mcg
Vitamin E1 mg
Vitamin K29 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate33 mcg
Choline36 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 12. The excerpt below is the record exactly as published.
SCALLOP COCKTAIL. V-2 pt. small scallops 1 t. chives 3/4 t. salt y2 t. chopped shallot ^4 t. white pepper % t. olive oil 1 t. chopped parsley 10 drops tabasco sauce iy2 t. Worcestershire sauce 1 T. tomato catsup y8 t. dry mustard 1 t. grated horse-radish 2 T. vinegar
Cook this with the app: pantry check, scaling, and the assistant.