pescatariangluten-freenut-freesoy-free
Clam and Egg Scramble
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
386Calories
51 gProtein
9 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein51 g
Carbohydrates9.5 g
Fiber0 g
Sugars0.5 g
Total Fat20 g
Saturated Fat4.4 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol554 mg
Sodium1687 mg
Potassium330 mg
Calcium169 mg
Iron6.2 mg
Magnesium64 mg
Phosphorus759 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C0.3 mg
Vitamin A419 mcg
Vitamin E3 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B1230 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate71 mcg
Choline527 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 174. The excerpt below is the record exactly as published.
CLAM AND EGG SCRAMBLE 1 dozen clams 4 tablespoons clam juice S eggs 1 tablespoon butter Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.