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Clam Pie
From The Cook County cook book, 1912
Serves 6
A hearty dish.
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
511Calories
5 gProtein
22 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein4.9 g
Carbohydrates22 g
Fiber2.6 g
Sugars2.4 g
Total Fat45 g
Saturated Fat16 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.6 g
Cholesterol27 mg
Sodium143 mg
Potassium229 mg
Calcium53 mg
Iron1.8 mg
Magnesium24 mg
Phosphorus74 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C7.7 mg
Vitamin A4.1 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate31 mcg
Choline15 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 153. The excerpt below is the record exactly as published.
CLAM PIE. — Cut salt pork into dice and fry brown. Slice potatoes and onions, and boil until tender in milk to cover. Into a buttered pudding dish, put a layer of bread or cracker crumbs, then a layer of clams, a little of the fried salt pork, a layer of boiled potatoes and onions, sprinkle with salt and a little mace, and moisten with a little of the clam liquor
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