pescatariandairy-freenut-freesoy-free
Scallops
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
688Calories
55 gProtein
53 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein55 g
Carbohydrates53 g
Fiber8 g
Sugars9.3 g
Total Fat29 g
Saturated Fat4.3 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol452 mg
Sodium1595 mg
Potassium1320 mg
Calcium172 mg
Iron6.6 mg
Magnesium128 mg
Phosphorus1444 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C11 mg
Vitamin A441 mcg
Vitamin E4.6 mg
Vitamin K12 mcg
Vitamin B60.9 mg
Vitamin B125.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate173 mcg
Choline529 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 145. The excerpt below is the record exactly as published.
Scallops Broiled Squab Chickens Braised Endive Potatoes Anna Chiffonade Salad Apricot Custard Coffee *Scallops—F or | pint of scallops take 2 tablespoons Crisco. Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with salt and bit of paprika, then add % cup bread- crumbs and yolks of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.