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Clam Croquettes
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
407Calories
70 gProtein
17 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein70 g
Carbohydrates17 g
Fiber0 g
Sugars0 g
Total Fat4.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol142 mg
Sodium2844 mg
Potassium218 mg
Calcium185 mg
Iron7.7 mg
Magnesium90 mg
Phosphorus937 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A426 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate24 mcg
Choline308 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 166. The excerpt below is the record exactly as published.
Clam Croquettes. — Steam the clams. Remove the shells, thin skin, black end, and the dark substance from the soft part. Cut the "leather straps," with the scissors, into small bits. Mix these and the soft part with a thick cream sauce, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.