pescatariannut-freesoy-free
Clam Fritters
From The new practical housekeeping, 1890
Serves 2
Can also dip whole clams in batter and fry.
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
660Calories
55 gProtein
77 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein55 g
Carbohydrates77 g
Fiber6.8 g
Sugars8.6 g
Total Fat16 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol273 mg
Sodium6418 mg
Potassium951 mg
Calcium323 mg
Iron10 mg
Magnesium121 mg
Phosphorus838 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2.2 mcg
Vitamin C19 mg
Vitamin A855 mcg
Vitamin E9.7 mg
Vitamin K21 mcg
Vitamin B60.8 mg
Vitamin B1228 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)7.4 mg
Folate162 mcg
Choline338 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 220. The excerpt below is the record exactly as published.
Clam Fritters. — ^Wash one dozen hard or soft shell clams, divide soft and hard parts of each clam, boil the latter in water half an hour, or till tender, drain, chop fine and add the water in which they were cooked^ also the soft parts, yolks of two well-beaten eggs, saltspoon salt, dash or two of cayenne, half pint milk, whites or eggs, and flour so that batter will drop from spoon
Cook this with the app: pantry check, scaling, and the assistant.