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Broiled Clams with Butter
From The Swedish, French, American cook book, 1918
Serves 2
Serve with beurre sauce.
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
206Calories
35 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein35 g
Carbohydrates8.6 g
Fiber0 g
Sugars0 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol72 mg
Sodium1442 mg
Potassium110 mg
Calcium94 mg
Iron3.9 mg
Magnesium46 mg
Phosphorus475 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A216 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B1227 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline156 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 2 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.
Broiled Clams with Butter ( Clovisses grillees au Beurre ) Select nice large clams
Cook this with the app: pantry check, scaling, and the assistant.