Shrimp and Scallop Cutlets

Name: Shrimp and Scallop Cutlets
Ingredients: Four scallops; Half a pint of shrimps; White sauce; One egg; Seasoning of onion, nutmeg, anchovy sauce, salt, pepper, and cayenne

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

309Calories

55 gProtein

5 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories309 kcal

Protein55 g

Carbohydrates4.7 g

Fiber0 g

Sugars0.2 g

Total Fat7.1 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol532 mg

Sodium1587 mg

Potassium619 mg

Calcium187 mg

Iron2.5 mg

Magnesium81 mg

Phosphorus885 mg

Zinc3.8 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A81 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B124.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate40 mcg

Choline212 mg

Caffeine0 mg

Water313 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 9. The excerpt below is the record exactly as published.

SHRIMP AND SCALLOP CUTLETS Ingredients Four scallops. Breadcrumbs. Half a pint of shrimps. Seasoning of onion, nutmeg, White sauce. anchovy sauce, salt, pepper, One egg

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