gluten-freenut-freeegg-freesoy-free
Baked Soft-shelled Clams
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Use very large clams.
Presented as published in 1902. 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
335Calories
40 gProtein
1 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein40 g
Carbohydrates1.4 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol123 mg
Sodium332 mg
Potassium605 mg
Calcium43 mg
Iron1.9 mg
Magnesium47 mg
Phosphorus428 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B61.1 mg
Vitamin B125.6 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.4 mg
Folate3.7 mcg
Choline112 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 74. The excerpt below is the record exactly as published.
pepper, a wineglassf ul of Sherry, and two medium-sized truffles cut in fine piecea. Cover them and cook slowly for eight minutes. Mix the yolks of three eggs and one pint of cream, beat for three minutes, and pour over the clama. Shake the saucepan g^ntly for three or four minutes. Do not let the mixture boil and do not stir it. Pour into a hot dish and serve at once. Baked Soft-ahell Olcuna Select as many softrshell clams as are desired. Be sure to get very large ones. Scrub the shells clean. Then remove the string and loosen the clam from the shell, leaving it as nearly whole as possible. Season each clam in its shell with pepper and a little butter. Then place a very thin slice of pork
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