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Scotch Collops
From Cookery for every household, 1914
Serves 2
Baked tomatoes can be used as a garnish.
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
779Calories
45 gProtein
23 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein45 g
Carbohydrates23 g
Fiber4.7 g
Sugars6.3 g
Total Fat56 g
Saturated Fat23 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol177 mg
Sodium5155 mg
Potassium976 mg
Calcium108 mg
Iron6.2 mg
Magnesium75 mg
Phosphorus433 mg
Zinc9.3 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K22 mcg
Vitamin B61 mg
Vitamin B126.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.6 mg
Folate40 mcg
Choline17 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 339. The excerpt below is the record exactly as published.
Scotch Collops 1 lb. lean juicy beef. 2 table-sps. bread- crumbs. 1 oz. beef dripping, butter, or bacon fat. 1 onion. 1- pt. stock. 1 dessert-sp. mushroom ketchup. A pinch of nutmeg. Salt. Pepper. Sippets of toast
Cook this with the app: pantry check, scaling, and the assistant.