pescatariannut-freesoy-free
Clam a la Poulette
From The Swedish, French, American cook book, 1918
Serves 1
Use as a filling for clam pie.
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
609Calories
18 gProtein
18 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein18 g
Carbohydrates18 g
Fiber0 g
Sugars0.4 g
Total Fat62 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol535 mg
Sodium961 mg
Potassium825 mg
Calcium181 mg
Iron3.7 mg
Magnesium64 mg
Phosphorus705 mg
Zinc2 mg
Copper1.5 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C3.7 mg
Vitamin A193 mcg
Vitamin E2.2 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B1219 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate79 mcg
Choline342 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 193. The excerpt below is the record exactly as published.
Clam a la Poulette. Garnish with parsley. Serve very hot as a fish entree for dinner or luncheon. Clam a la Poulette. One tablespoon butter, two tablespoons flour, one and a half cups clam juice. Beat well; add the juice of half lemon and half cup cream mixed with yolks of two eggs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.