pescatariannut-freesoy-free
Clam Fritters
From The Pattern cook-book, 1890
Serves 4
The former way is generally preferred.
Presented as published in 1890. 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
180Calories
23 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein23 g
Carbohydrates10 g
Fiber0 g
Sugars0.1 g
Total Fat4.8 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol175 mg
Sodium1291 mg
Potassium117 mg
Calcium200 mg
Iron3.2 mg
Magnesium29 mg
Phosphorus364 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A167 mcg
Vitamin E1.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate34 mcg
Choline187 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 50. The excerpt below is the record exactly as published.
CLAM FRITTERS. Wash the clams well, using a thin, narrow brush to 122 THE PATTERN COOK-BOOK. bring out all the sand ; and place them in the oven in a pan. When the shells open, take out the meat, and strain the liquor that will have accumulated in the pan, keeping it separate. To a pint of meat allow Three eggs. One-half tea-spoonful of salt. One-fourth tea-spoonful of pepper. Two tea-spoonfuls of baking powder. Two cupfuls of liquor, or add milk to make that amount. Flour to thicken.
Cook this with the app: pantry check, scaling, and the assistant.