Clam Fritters

Name: Clam Fritters
Ingredients: fifteen clams; two ounces of flour; two eggs; a pinch of salt; a pinch of pepper; a tablespoonful of parsley

From French dishes for American tables, 1886

Presented as published in 1886. 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

868Calories

107 gProtein

66 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories868 kcal

Protein107 g

Carbohydrates66 g

Fiber0.1 g

Sugars0.4 g

Total Fat16 g

Saturated Fat4.3 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol552 mg

Sodium3752 mg

Potassium516 mg

Calcium307 mg

Iron15 mg

Magnesium143 mg

Phosphorus1450 mg

Zinc4.8 mg

Copper0.5 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C5.9 mg

Vitamin A719 mcg

Vitamin E5.2 mg

Vitamin K74 mcg

Vitamin B60.3 mg

Vitamin B1269 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)6.1 mg

Folate174 mcg

Choline685 mg

Caffeine0 mg

Water560 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 27. The excerpt below is the record exactly as published.

Clam Fritters. Take fifteen clams, which chop very fine, and put in a bowl with two ounces of flour, two eggs, a pinch of salt and pepper, and a tablespoonful of parsley

Cook this with the app: pantry check, scaling, and the assistant.