pescatariannut-freeegg-freesoy-free
Clam Stew
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
206Calories
35 gProtein
9 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein35 g
Carbohydrates8.6 g
Fiber0 g
Sugars0 g
Total Fat7.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol88 mg
Sodium1447 mg
Potassium113 mg
Calcium98 mg
Iron3.9 mg
Magnesium47 mg
Phosphorus476 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A216 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B1227 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline156 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 37. The excerpt below is the record exactly as published.
CLAM STEW. Mrs. M. L. S. 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
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