pescatariangluten-freenut-freesoy-free
Scalloped Roes
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Can add cold flaked fish or cooked rice for a larger dish.
Presented as published in 1884. 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
590Calories
67 gProtein
27 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein67 g
Carbohydrates27 g
Fiber0.5 g
Sugars15 g
Total Fat26 g
Saturated Fat9.1 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol1045 mg
Sodium747 mg
Potassium1033 mg
Calcium422 mg
Iron2.8 mg
Magnesium84 mg
Phosphorus1277 mg
Zinc4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D28 mcg
Vitamin C48 mg
Vitamin A513 mcg
Vitamin E16 mg
Vitamin K74 mcg
Vitamin B60.5 mg
Vitamin B1224 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.5 mg
Niacin (B3)5 mg
Folate237 mcg
Choline899 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 106. The excerpt below is the record exactly as published.
Scalloped Roes, — Boil the roes as in the preceding re- ceipt. Drain, and break up lightly w^ith a fork. Sprinkle a layer of the roe in a shallow dish ; then rub the yolk of hard-boiled egg through a fine strainer. Add a sprinkling of parsley and a little lemon juice. Moisten with a thin white sauce
Cook this with the app: pantry check, scaling, and the assistant.