pescatariandairy-freenut-freesoy-free
Clam Fritters
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
652Calories
57 gProtein
71 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein57 g
Carbohydrates71 g
Fiber2.9 g
Sugars7 g
Total Fat14 g
Saturated Fat3.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat4.2 g
Omega-30.3 g
Cholesterol351 mg
Sodium2147 mg
Potassium361 mg
Calcium400 mg
Iron9.4 mg
Magnesium88 mg
Phosphorus765 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A336 mcg
Vitamin E2.4 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B1228 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.9 mg
Folate47 mcg
Choline377 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 14. The excerpt below is the record exactly as published.
Clam Fritters. One dozen razor clams chopped fine. Drain, and season well with pepper and salt. Three eggs. Two cups bread moist- ened with hot water
Cook this with the app: pantry check, scaling, and the assistant.