nut-freesoy-free
Clam Fritters
From Twentieth century home cook book, 1905
Serves 1
Do not cook in large masses.
Presented as published in 1905. 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
671Calories
88 gProtein
40 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein88 g
Carbohydrates40 g
Fiber2.5 g
Sugars0.2 g
Total Fat16 g
Saturated Fat4.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol553 mg
Sodium2978 mg
Potassium471 mg
Calcium240 mg
Iron11 mg
Magnesium113 mg
Phosphorus1206 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A606 mcg
Vitamin E3.2 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B1254 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7 mg
Folate350 mcg
Choline646 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 103. The excerpt below is the record exactly as published.
CLAM FRITTERS. Put into an earthen dish three spoonfuls of flour, a tablespoonful of yeast powder and two whole eggs ; mix this with a little clam juice. Mince a pint of clams, and mix this with nice sweet butter. Put two or three spoonfuls of lard
Cook this with the app: pantry check, scaling, and the assistant.