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Clam Fritters

Name: Clam Fritters
Yield: 2 servings
Ingredients: twelve large, or twenty-five small clams; two gills of flour; one gill of milk; half as much of the clam liquor; one egg

From The national course in home economics, 1917

Serves 2

Presented as published in 1917. 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

560Calories

56 gProtein

62 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories560 kcal

Protein56 g

Carbohydrates62 g

Fiber0 g

Sugars3 g

Total Fat8.1 g

Saturated Fat2.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol190 mg

Sodium1863 mg

Potassium349 mg

Calcium218 mg

Iron8.8 mg

Magnesium84 mg

Phosphorus773 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A329 mcg

Vitamin E2.3 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B1234 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.4 mg

Folate127 mcg

Choline279 mg

Caffeine0 mg

Water316 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 72. The excerpt below is the record exactly as published.

CLAM FRITTERS. Take twelve large, or twenty-five small clams from their shells; if the clams are large divide them. Mix two gills of flour, one gill of milk, half as much of the clam liquor, and one egg

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