Clam Fritters
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
628Calories
89 gProtein
21 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein89 g
Carbohydrates21 g
Fiber0.2 g
Sugars0.6 g
Total Fat19 g
Saturated Fat5.6 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol700 mg
Sodium5164 mg
Potassium434 mg
Calcium794 mg
Iron11 mg
Magnesium111 mg
Phosphorus1429 mg
Zinc4.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A666 mcg
Vitamin E4.8 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B1255 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.8 mg
Folate94 mcg
Choline749 mg
Caffeine0 mg
Water489 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 30. The excerpt below is the record exactly as published.
Clam Fritters. Wash the clams and put them in a pan in the oven to open ; take out the meat and strain the liquor, keeping it separate. To i pt. of meat allow three eggs, y^ teaspoonful of salt, ^ of a teaspoonful of pepper, 2 tea- spoonfuls of baking powder, 2 cupfuls of the liquor
Cook this with the app: pantry check, scaling, and the assistant.