pescatariannut-freesoy-free
Scallops Fried in Batter
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
660Calories
54 gProtein
79 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein54 g
Carbohydrates79 g
Fiber0 g
Sugars4 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol209 mg
Sodium2094 mg
Potassium928 mg
Calcium154 mg
Iron6.5 mg
Magnesium105 mg
Phosphorus1292 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E1.9 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B125.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate200 mcg
Choline318 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 114. The excerpt below is the record exactly as published.
Scallops Fried in Batter. Make a batter of a pint of flour, two eggs, one table- spoonful of salad oil (or a table-spoonful of butter, if you have no oil), one teaspoonful of salt, and nearly half a pint of milk. Beat the eggs until light, and, after add- ing the milk to them, pour the mixture upon the flour. Beat vigorously for two or three minutes ; then add the salt and oil. Drain a quart of scallops
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