pescatariandairy-freenut-freesoy-free
Clam Fritters
From The Cook County cook book, 1912
Serves 2
Serve hot.
Presented as published in 1912. 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
512Calories
49 gProtein
58 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein49 g
Carbohydrates58 g
Fiber0 g
Sugars0.2 g
Total Fat8 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol265 mg
Sodium2044 mg
Potassium631 mg
Calcium165 mg
Iron9 mg
Magnesium95 mg
Phosphorus922 mg
Zinc2.6 mg
Copper1.2 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C2.5 mg
Vitamin A318 mcg
Vitamin E2.9 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B1240 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.5 mg
Folate141 mcg
Choline335 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 152. The excerpt below is the record exactly as published.
CLAM FRITTERS.— Strain 1 doz. clams, saving the juice. Add to this juice enough water to make a pt. Mix into it 2 eggs, and sufficient flour
Cook this with the app: pantry check, scaling, and the assistant.