pescatariannut-freeegg-freesoy-free
Clam Stew
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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
34Calories
6 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein5.9 g
Carbohydrates1.4 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium240 mg
Potassium18 mg
Calcium16 mg
Iron0.6 mg
Magnesium7.6 mg
Phosphorus79 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B124.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline26 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from The New century cook book (1899), page 26. The excerpt below is the record exactly as published.
Clam Stew. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minutes
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