nut-freesoy-free
Clam Fritters
From The Toronto Cook Book, 1915
Serves 2
Fry quickly and serve hot.
Presented as published in 1915. 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
562Calories
73 gProtein
26 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein73 g
Carbohydrates26 g
Fiber0 g
Sugars12 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat4 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol335 mg
Sodium2568 mg
Potassium619 mg
Calcium484 mg
Iron7.4 mg
Magnesium111 mg
Phosphorus1137 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A518 mcg
Vitamin E3.4 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B1247 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate44 mcg
Choline450 mg
Caffeine0 mg
Water569 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 112. The excerpt below is the record exactly as published.
Clam Fritters Twenty clams, chopped fine, one pint of milk, two eggs. Add the liquor from the clams to the milk; beat up the eggs and add, with salt and pepper, enough flour for a thin batter; lastly, add the chopped clams; fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.