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Clam Cocktail
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
431Calories
68 gProtein
24 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein68 g
Carbohydrates24 g
Fiber0.7 g
Sugars5.8 g
Total Fat5 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol137 mg
Sodium3463 mg
Potassium389 mg
Calcium194 mg
Iron8.4 mg
Magnesium100 mg
Phosphorus929 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A478 mcg
Vitamin E3.5 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B1252 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate29 mcg
Choline300 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 73. The excerpt below is the record exactly as published.
Olam Cocktail Open twelve amali clams caref ully and place the clams and their juice in a basin to allow any sand or shell to settle, then earefuUy remove them to another bowl and place them on ice. When they are thoroughly chilled, add sufficient catsup to fili four glasses about as large as claret glasses, one small teaspoon- ful of grated horseradish, three shakes of Tabasco sauce, one tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.