Scallops

Name: Scallops
Ingredients: half-a-dozen scallops; four mushrooms; a chopped shallot; a little parsley; one chopped tomato; one teaspoonful of flour; mix with lemon juice; sprinkle with grated Parmesan; a few breadcrumbs; dot over with small pieces of butter

From Paper-bag cookery, 1911

Presented as published in 1911. 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

218Calories

29 gProtein

26 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories218 kcal

Protein29 g

Carbohydrates26 g

Fiber5.2 g

Sugars11 g

Total Fat2 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol36 mg

Sodium612 mg

Potassium1586 mg

Calcium41 mg

Iron2.8 mg

Magnesium78 mg

Phosphorus791 mg

Zinc3.2 mg

Copper1 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C25 mg

Vitamin A52 mcg

Vitamin E0.7 mg

Vitamin K9.7 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)12 mg

Folate104 mcg

Choline157 mg

Caffeine0 mg

Water520 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 10. The excerpt below is the record exactly as published.

Scallops. — Wash and drain half-a-dozen scallops, chop finely, and replace in the deep shell. Mince four mushrooms, add a chopped shallot, a little parsley, one chopped tomato, one teaspoonful of flour, season to taste, and mix with lemon juice. Cover the scallops with the mixture, sprinkle with grated Par- mesan, a few breadcrumbs, and dot over with small pieces of butter

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