Italiandinnerpescatariannut-freeegg-freesoy-free
Clam Stuffed Shells
From The Cook County cook book, 1912
Serves 2
Can be served in scallop or clam shells.
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
467Calories
27 gProtein
82 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein27 g
Carbohydrates82 g
Fiber3 g
Sugars5.5 g
Total Fat10 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol56 mg
Sodium728 mg
Potassium456 mg
Calcium79 mg
Iron6.7 mg
Magnesium58 mg
Phosphorus359 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A158 mcg
Vitamin E1.7 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B1213 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate153 mcg
Choline96 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 152. The excerpt below is the record exactly as published.
2 large (peeled) tomatoes fine, season with salt, ^ a teaspoon of sugar, a good dash of pap- rika, and the same of nutmeg. Stir into the hissing butter; stir for 3 minutes, and add a teaspoon of butter, rolled in half as much flour. Have ready the clams, drained and chopped fine, and mix them with the butter and tomatoes. Fill buttered scallop shells or clam shells, or a buttered pudding dish with the mixture; sift fine crushed cracker all over, dropping tiny dabs of butter
Cook this with the app: pantry check, scaling, and the assistant.