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Clam Cocktails
From Kirmess cook book, 1907
Serves 3
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
40Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein1.2 g
Carbohydrates9.3 g
Fiber0.8 g
Sugars5.6 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium543 mg
Potassium199 mg
Calcium15 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A47 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline3.7 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 35. The excerpt below is the record exactly as published.
CLAM COCKTAILS. Mrs. F. D. Gray. Select six medium size green peppers, cut top oflE from the stem side, trim bottom so the peppers will stand firmly on plates. Place them in ice cold water until crisp, wipe dry. Mix thii'ty-six Little Neck clams which are thoroughly cold with following mixture. Four tablespoonfuls of tomato catsup, three tea- spoonfuls of grated horse radish, six drops of Tobasco sauce, two tablespoonfuls of vinegar or lemon juice
Cook this with the app: pantry check, scaling, and the assistant.