pescatariandairy-freenut-freesoy-free
Clam Fritters
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
583Calories
50 gProtein
74 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein50 g
Carbohydrates74 g
Fiber0 g
Sugars0.2 g
Total Fat8.3 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol257 mg
Sodium1965 mg
Potassium292 mg
Calcium397 mg
Iron9.9 mg
Magnesium74 mg
Phosphorus755 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A293 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B1227 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.5 mg
Folate169 mcg
Choline301 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 87. The excerpt below is the record exactly as published.
Clam Fritters. Use one pint of clams, two eggs, one and one-third cups fiour, two teaspoons baking-powder, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.