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Clam Fritters
From The economical cook book, 1905
Serves 4
Turn fritters when brown.
Presented as published in 1905. 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
219Calories
10 gProtein
13 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein9.8 g
Carbohydrates13 g
Fiber0 g
Sugars6 g
Total Fat14 g
Saturated Fat5.9 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol160 mg
Sodium100 mg
Potassium248 mg
Calcium173 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus208 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate33 mcg
Choline135 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 48. The excerpt below is the record exactly as published.
Clam Fritters. Make a batter with three eggs, a pint of milk, and five heap- ing tablespoonsful of flour; beat the eggs, add the flour gradu- ally with the milk, beat until perfectly smooth : chop twenty-five olams, drain the juice off, and stir them in, fry in boiling lard
Cook this with the app: pantry check, scaling, and the assistant.