Scotch Collop
From Household cookery and laundry work, 1882
Keep below boiling point to avoid hardening the meat.
Presented as published in 1882. 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
539Calories
8 gProtein
64 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories539 kcal
Protein8 g
Carbohydrates64 g
Fiber7.7 g
Sugars19 g
Total Fat29 g
Saturated Fat8.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.6 g
Cholesterol29 mg
Sodium29 mg
Potassium699 mg
Calcium120 mg
Iron2.5 mg
Magnesium56 mg
Phosphorus161 mg
Zinc1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.4 mcg
Vitamin C33 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate131 mcg
Choline62 mg
Caffeine0 mg
Water758 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 17. The excerpt below is the record exactly as published.
SCOTCH COLLOP. 1 lb. Steak. 1 oz. Butter or Dripping. 1 oz. Flour Pepper and Salt. 3 Onions. Take a pound of shoulder-steak, cut very thinly; put in a stew-pan an ounce of butter or dripping, and let it get quite hot; then put in the steak cut in pieces about 3 inches square or so; let this fry well on both sides till the outside is crisp; sprinkle in a table-spoonful of flour; stir it round till it has mixed well, then add the onions, either cut in rings or chopped up, some pepper and salt, three-quarters of a pint of water
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Cook this with the app: pantry check, scaling, and the assistant.