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Clam and Chicken Frappe
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
460Calories
73 gProtein
22 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein73 g
Carbohydrates22 g
Fiber0 g
Sugars2.3 g
Total Fat6.3 g
Saturated Fat1.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol146 mg
Sodium3056 mg
Potassium373 mg
Calcium189 mg
Iron8 mg
Magnesium96 mg
Phosphorus977 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A427 mcg
Vitamin E3.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate31 mcg
Choline321 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 67. The excerpt below is the record exactly as published.
CLAM AND CHICKEN FRAPPE Wash and scrub with brush 2 quarts clams, changing water several times. Put in kettle with 14 cup cold water, cover tightly, and steam until shells are well opened. Remove clams from shells and strain liquor through double thickness cheesecloth. To 124 cups clam liquor add 214 cups Chicken Stock
Cook this with the app: pantry check, scaling, and the assistant.