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Scallops, To Fry

Name: Scallops, To Fry
Yield: 1 servings
Ingredients: 6 to 8 scallops; Pepper; salt; 2 table-sps. salad oil; A little flour; 1 table-sp. lemon juice; 1 Egg; bread-crumbs

From Cookery for every household, 1914

Serves 1

Sufficient for 3 or 4 persons.

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

419Calories

25 gProtein

6 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories419 kcal

Protein25 g

Carbohydrates6.2 g

Fiber0 g

Sugars0.6 g

Total Fat33 g

Saturated Fat3.8 g

Monounsaturated Fat22 g

Polyunsaturated Fat4.6 g

Omega-30.1 g

Cholesterol222 mg

Sodium659 mg

Potassium392 mg

Calcium38 mg

Iron1.5 mg

Magnesium40 mg

Phosphorus601 mg

Zinc2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C6 mg

Vitamin A82 mcg

Vitamin E9.8 mg

Vitamin K2.1 mcg

Vitamin B60.2 mg

Vitamin B122.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate51 mcg

Choline245 mg

Caffeine0 mg

Water176 g

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 178. The excerpt below is the record exactly as published.

Scallops, To Fry (PStoncles Frits) 6 to 8 scallops. I Pepper and salt. 2 table-sps. salad oil. A little flour. 1 table-sp. lemon juice. I Egg and bread-crumbs

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