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Baked Scallops

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Scallops

Ingredients

Directions

  1. Wash the scallops in cold water, drain and wipe dry; then fry a delicate brown in butter, shaking or stirring to prevent them from burning. Put a layer of bread crumbs into a well buttered baking dish, then a layer of scallops ; season with salt and pepper. Alternate until dish is nearly full. Pour over a white sauce, cover with butter and crumbs. Bake 20 minutes. L. I. Lewis.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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