pescatariandairy-freenut-freesoy-free
Clam Fritters
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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
524Calories
46 gProtein
59 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein46 g
Carbohydrates59 g
Fiber0.8 g
Sugars0 g
Total Fat11 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol71 mg
Sodium2590 mg
Potassium236 mg
Calcium119 mg
Iron7.7 mg
Magnesium67 mg
Phosphorus541 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A214 mcg
Vitamin E3.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B1227 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate113 mcg
Choline154 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 134. The excerpt below is the record exactly as published.
CLAM FRITTERS. Carefully wash all sand away from a bunch or pint of clams, and chop them fine ; strain the water in which they were washed ; have ready, over the fire, a frying-kettle half full of fat; mix together a cupful of flour, the chopped clams, the yolk of a raw egg, a level teaspoonful of salt, and a quarter of a saltspoonful of pepper, and enough of the water in which the clams were washed
Cook this with the app: pantry check, scaling, and the assistant.