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Clam Cocktail
From Lowney's cook book, 1907
Serves 1
The clams may be mixed with the sauce and served in halves of grapefruit, in lemon shells, or tomato cups. Set on a bed of ice.
Presented as published in 1907. 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
554Calories
73 gProtein
47 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein73 g
Carbohydrates47 g
Fiber7.6 g
Sugars12 g
Total Fat9.3 g
Saturated Fat1.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol142 mg
Sodium5972 mg
Potassium1139 mg
Calcium275 mg
Iron12 mg
Magnesium144 mg
Phosphorus1049 mg
Zinc3.3 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A972 mcg
Vitamin E11 mg
Vitamin K22 mcg
Vitamin B60.8 mg
Vitamin B1253 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.4 mg
Folate72 mcg
Choline327 mg
Caffeine0 mg
Water520 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 13. The excerpt below is the record exactly as published.
Clam Cocktail 1 pint small clams 1 tablespoon tomato catsup 2 tablespoons Worcestershire 1 tablespoon horseradish sauce 1 teaspoon salt 2 tablespoons vinegar few grains cayenne 3 tablespoons lemon juice few drops tabasco
Cook this with the app: pantry check, scaling, and the assistant.