pescatariangluten-freedairy-freenut-freesoy-free
Clam Pie
From The home cook book, 1905
Serves 3
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
435Calories
54 gProtein
38 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein54 g
Carbohydrates38 g
Fiber3.2 g
Sugars1.4 g
Total Fat6.3 g
Saturated Fat1.7 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol220 mg
Sodium2040 mg
Potassium890 mg
Calcium165 mg
Iron7 mg
Magnesium103 mg
Phosphorus823 mg
Zinc2.5 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C30 mg
Vitamin A341 mcg
Vitamin E2.6 mg
Vitamin K3.8 mcg
Vitamin B60.5 mg
Vitamin B1238 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate55 mcg
Choline327 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 26. The excerpt below is the record exactly as published.
CLAM PIE Drain, and then cut in three pieces each clam of a quart of hardshell clams. Have at hand three good-sized boiled potatoes and two hard-boiled eggs. In a deep baking dish lay a plain pastry lining, and on the bottom put a layer of clams. Over the clams sprinkle powdered crackers and then put in a layer of slices of boiled potato and hard-boiled egg, salting and lightly dusting with pepper each layer. Alternate the layers till you have used your material. Lay on small pieces of butter. Add half a cup of clam- juic
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