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Scallop Salad
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
116Calories
19 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein19 g
Carbohydrates6.4 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol38 mg
Sodium658 mg
Potassium432 mg
Calcium28 mg
Iron0.6 mg
Magnesium39 mg
Phosphorus536 mg
Zinc1.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline103 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 72. The excerpt below is the record exactly as published.
Scallop Salad Mix two cups of cold cooked scallops cut in small pieces, one cup of celery
Cook this with the app: pantry check, scaling, and the assistant.