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Scallopade
From The new practical housekeeping, 1890
Serves 2
A delicious relish to eat with thin bread and butter.
Presented as published in 1890. 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
708Calories
47 gProtein
20 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein47 g
Carbohydrates20 g
Fiber0 g
Sugars6.3 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol407 mg
Sodium2139 mg
Potassium501 mg
Calcium1199 mg
Iron1.8 mg
Magnesium64 mg
Phosphorus995 mg
Zinc6.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A464 mcg
Vitamin E1.6 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate42 mcg
Choline260 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 115. The excerpt below is the record exactly as published.
Scallopade. — Soak one cup dry bread-crumbs ia new or fresh ^ milk. Beat into this three well-beaten eggs. Add tablespoon melted butter and a half pound grated cheese
Cook this with the app: pantry check, scaling, and the assistant.