Stewed Scallops

Name: Stewed Scallops
Ingredients: six scallops; salt; pepper; a pinch of cayenne; a dessert-spoonful of flour; eight preserved mushrooms; a bay leaf; a gill of milk

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

178Calories

22 gProtein

11 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories178 kcal

Protein22 g

Carbohydrates11 g

Fiber0.1 g

Sugars5.9 g

Total Fat4.7 g

Saturated Fat2.5 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol51 mg

Sodium634 mg

Potassium493 mg

Calcium163 mg

Iron0.8 mg

Magnesium48 mg

Phosphorus625 mg

Zinc1.9 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C0.2 mg

Vitamin A42 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B122.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate25 mcg

Choline119 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.

Stewed Scallops. Wipe and trim six scallops, cut each in four, and season with salt, pepper, and a pinch of cayenne. Sprinkle over a dessert- spoonful of flour and a little oiled butter ; cut eight preserved mushrooms into slices and put them with the scallops in a well buttered paper-bag, adding a bay leaf and a gill of milk

Cook this with the app: pantry check, scaling, and the assistant.