pescatariannut-freeegg-freesoy-free

Scalloped Scallops

Name: Scalloped Scallops
Yield: 3 servings
Ingredients: Scallops, 1 pint; Melted butter, V2 cup; Cracker crumbs, 1 cup; Salt and pepper; Bread crumbs, y2 CUP; Cream, 6 tablespoons

From Mary Jane's cook book, 1916

Serves 3

Presented as published in 1916. 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

684Calories

26 gProtein

50 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories684 kcal

Protein26 g

Carbohydrates50 g

Fiber1.8 g

Sugars1.3 g

Total Fat42 g

Saturated Fat25 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol145 mg

Sodium766 mg

Potassium440 mg

Calcium78 mg

Iron3.3 mg

Magnesium54 mg

Phosphorus622 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A247 mcg

Vitamin E1 mg

Vitamin K4.5 mcg

Vitamin B60.2 mg

Vitamin B122.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.5 mg

Folate98 mcg

Choline119 mg

Caffeine0 mg

Water157 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 64. The excerpt below is the record exactly as published.

SCALLOPED SCALLOPS. Scallops, 1 pint. Melted butter, V2 cup. Cracker crumbs, 1 cup. Salt and pepper. Bread crumbs, y2 CUP- Cream, 6 tablespoons

Cook this with the app: pantry check, scaling, and the assistant.