Scotch Collops
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1379Calories
82 gProtein
0 gCarbs
114 gFat
Full nutrition (33 nutrients)
Calories1379 kcal
Protein82 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat114 g
Saturated Fat46 g
Monounsaturated Fat50 g
Polyunsaturated Fat4.4 g
Cholesterol350 mg
Sodium289 mg
Potassium1271 mg
Calcium46 mg
Iron8.7 mg
Magnesium83 mg
Phosphorus730 mg
Zinc17 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B1213 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate34 mcg
Choline0 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 67. The excerpt below is the record exactly as published.
Scotch Collops. — 2 cups raw chopped beef, 1 cup cold water, 2 teaspoons chopped onion
Cook this with the app: pantry check, scaling, and the assistant.