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Clam Cocktail
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
220Calories
34 gProtein
14 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein34 g
Carbohydrates14 g
Fiber0.4 g
Sugars3.9 g
Total Fat2.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol68 mg
Sodium1772 mg
Potassium209 mg
Calcium98 mg
Iron4.2 mg
Magnesium51 mg
Phosphorus466 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A240 mcg
Vitamin E1.8 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline151 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 10. The excerpt below is the record exactly as published.
CLAM COCKTAIL Have twelve small clams opened and free from pieces of shell and from sand. Chill them on ice. Then add two FRUIT AND SHELLFISH COCKTAILS 15 tablespoons of catsup, a teaspoon of horseradish, a teaspoon of minced onion, three shakes of Tabasco sauce, and a little lemon-juice or vinegar
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