Clam Fritters
From Table Talk's illustrated cook book, 1906
Clam liquor may be substituted for milk to enhance flavor.
Presented as published in 1906. 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
2132Calories
198 gProtein
259 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories2132 kcal
Protein198 g
Carbohydrates259 g
Fiber6.3 g
Sugars12 g
Total Fat31 g
Saturated Fat9.9 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat4.3 g
Omega-30.3 g
Cholesterol701 mg
Sodium9058 mg
Potassium1638 mg
Calcium1166 mg
Iron35 mg
Magnesium342 mg
Phosphorus2832 mg
Zinc9.5 mg
Copper1.3 mg
Manganese6 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A1145 mcg
Vitamin E8.2 mg
Vitamin K43 mcg
Vitamin B60.7 mg
Vitamin B12115 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.3 mg
Niacin (B3)21 mg
Folate503 mcg
Choline990 mg
Caffeine0 mg
Water1109 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 10. The excerpt below is the record exactly as published.
CLAM FRITTERS. Both hard and soft clams may be used for fritters with equally good results. In either case they should be rinsed in cold water to remove bits of shell, then be chopped fine. For twenty-five beat two eggs, add one cupful of milk, one pint of flour, one teaspoonful of salt, a dash of pepper, the chopped clams and CLAM FRITTERS. one teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.