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Clam Cocktail
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
423Calories
71 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein71 g
Carbohydrates20 g
Fiber0.3 g
Sugars0.5 g
Total Fat4.7 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol144 mg
Sodium2899 mg
Potassium284 mg
Calcium191 mg
Iron7.9 mg
Magnesium95 mg
Phosphorus957 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A433 mcg
Vitamin E3.3 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B1254 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate33 mcg
Choline313 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 79. The excerpt below is the record exactly as published.
CLAM COCKTAIL. Small green peppers, 6. Tomato catsup, y2 teaspoon. Clams, 3 dozen. Vinegar, y2 teaspoon. Horseradish, y2 teaspoon. Lemon juice, 5 teaspoons. Tabasco sauce, % teaspoon.
Cook this with the app: pantry check, scaling, and the assistant.