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Scallop Salad
From The Landmarks club cook book, 1903
Serves 2
Serve chilled.
Presented as published in 1903. 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
873Calories
28 gProtein
13 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein28 g
Carbohydrates13 g
Fiber0 g
Sugars0 g
Total Fat80 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat38 g
Omega-30 g
Cholesterol54 mg
Sodium1686 mg
Potassium655 mg
Calcium49 mg
Iron1.1 mg
Magnesium57 mg
Phosphorus774 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A31 mcg
Vitamin E9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B123.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 45. The excerpt below is the record exactly as published.
SCALLOP SALAD. Soak the scallops in salted water, simmer five minutes in boiling water, drain, cool, cut in slices and marinate with French dressing. At serving, drain, mix with equal bulk of celery
Cook this with the app: pantry check, scaling, and the assistant.