pescatariannut-freesoy-free
Clam Fritters (Beignets de Clovisses) a l’Allemande
From The Swedish, French, American cook book, 1918
Serves 3
Serve with a rich, white allemande sauce.
Presented as published in 1918. 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
492Calories
52 gProtein
21 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein52 g
Carbohydrates21 g
Fiber0 g
Sugars0.3 g
Total Fat20 g
Saturated Fat9.6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol259 mg
Sodium1974 mg
Potassium257 mg
Calcium169 mg
Iron6.4 mg
Magnesium69 mg
Phosphorus725 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0.2 mg
Vitamin A337 mcg
Vitamin E2.5 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B1236 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate48 mcg
Choline303 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 192. The excerpt below is the record exactly as published.
pepper to taste. Have ready round pieces of toast on a platter and place clams on the toast. Garnish with parsley and lemon all around. Serve very hot. Clam Fritters ( Beignets de Clovisses ) a l’Allemande Take a quart of clams; chop wrell in a bowl; add half cup cream, two eggs, four tablespoons flour; stir; add pepper and salt to taste; add one teaspoon Worcestershire sauce
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