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Scallops Fried

Name: Scallops Fried
Yield: 1 servings
Ingredients: 1 pint of scallops; dust with flour; dip each into beaten egg; roll in bread crumbs; drop into hot lard or fat

From European and American cuisine, 1914

Serves 1

Presented as published in 1914. 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

470Calories

62 gProtein

39 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories470 kcal

Protein62 g

Carbohydrates39 g

Fiber1.2 g

Sugars0.9 g

Total Fat5.3 g

Saturated Fat1.4 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol139 mg

Sodium2045 mg

Potassium1028 mg

Calcium75 mg

Iron3.3 mg

Magnesium114 mg

Phosphorus1633 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A36 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B126.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.8 mg

Folate128 mcg

Choline350 mg

Caffeine0 mg

Water408 g

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 94. The excerpt below is the record exactly as published.

Scallops^ Fried. — Wipe the scallops with a clean towel, dust with flour, dip each into beaten egg, and roll in bread crun^bs ; drop into hot lard or fat, and fry to a delicate brown color, a few at 142 SEA POOD, Bto. a time ; remove from the hot lard on to an uptamed sieTe or paper, sprinkle over a little salt, and eerve. Scallops k la Marinidre. — Place 1 pint of scallops

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