dairy-freenut-freesoy-free
Clam Fritters
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
Presented as published in 1901. 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
509Calories
63 gProtein
38 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein63 g
Carbohydrates38 g
Fiber0.8 g
Sugars0.2 g
Total Fat9.2 g
Saturated Fat2.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol192 mg
Sodium2460 mg
Potassium300 mg
Calcium174 mg
Iron8.4 mg
Magnesium88 mg
Phosphorus885 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A387 mcg
Vitamin E3.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B1246 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate82 mcg
Choline320 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 14. The excerpt below is the record exactly as published.
Clam Fritters. — Take fifty small or twentj^-five large clams, cut each in two if large. Lay them on a thickly folded nap- kin, and put a pint of wheat flour into a basin, adding three well-beaten eggs, and half a pint or more of clam juice. Beat the batter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard
Cook this with the app: pantry check, scaling, and the assistant.