Americandinner
Clam-Bake
From Gancel's culinary encyclopedia of modern cooking, 1920
This is a primitive style of cooking, typically done at the seaside in July.
Presented as published in 1920. 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
863Calories
73 gProtein
54 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories863 kcal
Protein73 g
Carbohydrates54 g
Fiber2.4 g
Sugars21 g
Total Fat38 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat8.5 g
Cholesterol296 mg
Sodium4206 mg
Potassium2564 mg
Calcium291 mg
Iron4.6 mg
Magnesium202 mg
Phosphorus944 mg
Zinc10 mg
Copper1.9 mg
Manganese1.4 mg
Vitamin D20 mcg
Vitamin C41 mg
Vitamin A76 mcg
Vitamin E2.2 mg
Vitamin K8 mcg
Vitamin B61.4 mg
Vitamin B1228 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate105 mcg
Choline132 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 73. The excerpt below is the record exactly as published.
CLAM-BAKE (Pique-Nique aux Clovisses) A clam-bake is one of the most primitive styles of cooking in America and is generally given at the sea¬ side in the month of July. Dig a hole in the ground, cover the bottom wth flat stones, in the form of a well — 150 — C R A B S’ two or throe feet long; make a large fire, enough to make the stones red. When there is nothing left hut the ashes make a bed of sea-weeds. Put in small pack¬ ages (according to the number of guests) the clams, a small lobster, one-half chicken, fresh corn, a crab, some sweet potatoes and a sea bass
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Cook this with the app: pantry check, scaling, and the assistant.