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Skewered Broiled Scallops on Toast a la Octavious
From The Swedish, French, American cook book, 1918
Serves 3
Serve for breakfast, lunch, or dinner.
Presented as published in 1918. 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
699Calories
39 gProtein
5 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein39 g
Carbohydrates4.8 g
Fiber0 g
Sugars0.5 g
Total Fat57 g
Saturated Fat19 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.9 g
Omega-30.3 g
Cholesterol136 mg
Sodium1728 mg
Potassium614 mg
Calcium18 mg
Iron1.1 mg
Magnesium53 mg
Phosphorus756 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.1 mg
Folate24 mcg
Choline171 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 191. The excerpt below is the record exactly as published.
Skewered Broiled Scallops on Toast a la Octavious Petoncles grilles a la Brochette, sur Rdties, a la Octavious Select nice large fresh scallops; clean and wash well; cut thin small pieces of bacon
Cook this with the app: pantry check, scaling, and the assistant.