pescatariannut-freesoy-free
Clam Croquettes
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
487Calories
48 gProtein
24 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein48 g
Carbohydrates24 g
Fiber0 g
Sugars5.9 g
Total Fat26 g
Saturated Fat2.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol101 mg
Sodium1469 mg
Potassium309 mg
Calcium245 mg
Iron4.5 mg
Magnesium63 mg
Phosphorus605 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A252 mcg
Vitamin E4.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B1227 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate31 mcg
Choline175 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 112. The excerpt below is the record exactly as published.
Clam Croquettes Drain a pint of small clams, put them into a double boiler and let them cook for five minutes. Drain and save the juice that comes from them. Chop the clams very fine; add enough milk to the juice to make half a pint, put them over the fire and thicken it with a tablespoon of butter and three heaping ones of flour; cook until thick and smooth, add the yolks of two eggs, cook a minute longer, add the clams and take from the fire; season with cayenne and salt and a little finely chopped parsley
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