Clam Puree
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
436Calories
70 gProtein
23 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein70 g
Carbohydrates23 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol158 mg
Sodium2845 mg
Potassium230 mg
Calcium187 mg
Iron8.1 mg
Magnesium92 mg
Phosphorus947 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A426 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate36 mcg
Choline308 mg
Caffeine0 mg
Water376 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 23. The excerpt below is the record exactly as published.
CLAM PUREE. 1 pt. clams. 1 tbsp. flour. 14 tbsp. butter. Went. milk, Pepper
Cook this with the app: pantry check, scaling, and the assistant.