Clam Fritters
From Seafood cookery in North Carolina, 1960
Presented as published in 1960. 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
400Calories
22 gProtein
67 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein22 g
Carbohydrates67 g
Fiber6.3 g
Sugars0.3 g
Total Fat6.9 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol198 mg
Sodium788 mg
Potassium506 mg
Calcium427 mg
Iron8 mg
Magnesium74 mg
Phosphorus383 mg
Zinc1.6 mg
Copper0.5 mg
Manganese3.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E1.1 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B125 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate130 mcg
Choline176 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 7. The excerpt below is the record exactly as published.
Clam Fritters 1 12-01. pkg. of clams 1 tsp. baking powder Vi cup flour Dash of pepper 1 egg
Cook this with the app: pantry check, scaling, and the assistant.