pescatariannut-freesoy-free
Scallop Fritters
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
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
652Calories
54 gProtein
79 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein54 g
Carbohydrates79 g
Fiber0 g
Sugars4 g
Total Fat12 g
Saturated Fat5.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol219 mg
Sodium1317 mg
Potassium929 mg
Calcium154 mg
Iron6.5 mg
Magnesium105 mg
Phosphorus1293 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A113 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B125.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate200 mcg
Choline318 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 76. The excerpt below is the record exactly as published.
Soallop Fritters Wash and drain one quart of scallops, season them with salt and white pepper, and mix them with the foUowing batter : One pint of sifted flour, a scant half-pint of milk, one tablespoonf al of melted batter or oil, one teaspoonful of salt, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.