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Clam Fritters

Name: Clam Fritters
Yield: 6 servings
Ingredients: 1 pint clams; 1 1/4 cups flour; 2 eggs; 1/2 cup milk; Salt and pepper

From Boston Cooking-School cook book, 1896

Serves 6

Serves 6.

Presented as published in 1896. 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

18 gProtein

28 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories219 kcal

Protein18 g

Carbohydrates28 g

Fiber0 g

Sugars1 g

Total Fat3.5 g

Saturated Fat1 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol88 mg

Sodium506 mg

Potassium132 mg

Calcium71 mg

Iron3.3 mg

Magnesium28 mg

Phosphorus244 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B129.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.4 mg

Folate62 mcg

Choline104 mg

Caffeine0 mg

Water96 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 165. The excerpt below is the record exactly as published.

CLAM FRITTERS 1 pint clams 14% cups flour 2 eggs 2 teaspoons baking powder ¥% cup milk Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.