nut-freesoy-free
Clams
From Buckeye cookery, 1892
Serves 1
Oysters can be prepared in the same way.
Presented as published in 1892. 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
106Calories
12 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein12 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.2 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol198 mg
Sodium312 mg
Potassium88 mg
Calcium44 mg
Iron1.5 mg
Magnesium14 mg
Phosphorus178 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A116 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B125 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline173 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from Buckeye cookery (1892), page 167. The excerpt below is the record exactly as published.
CLAMS. Remove from shell large soft-shell clams; beat an egg wel! and add two table:spoons water; have the clams dried in a towel, and dip them first in the egg, then in finely-rolled cracker or bread SU aa (oS ) SHELLFISH, 297 crumbs, and fry (longer than oysters) in sweet lard or butter
Cook this with the app: pantry check, scaling, and the assistant.