Clams a la Bechamel

Name: Clams a la Bechamel
Ingredients: 1 cup chopped clams; 1/4 cups milk; 1 bay leaf; 8 tablespoons fat; 3 tablespoons flour; 1 teaspoon lemon juice; 4 teaspoon cayenne; 4 teaspoon nutmeg; 4 teaspoon salt; Yolks of 2 eggs; 4 cup breadcrumbs

From Foods that will win the war, 1918

Presented as published in 1918. 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

707Calories

52 gProtein

99 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories707 kcal

Protein52 g

Carbohydrates99 g

Fiber4.7 g

Sugars9 g

Total Fat10 g

Saturated Fat2.9 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol78 mg

Sodium4472 mg

Potassium440 mg

Calcium353 mg

Iron10 mg

Magnesium102 mg

Phosphorus715 mg

Zinc3.1 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D0.6 mcg

Vitamin C2.7 mg

Vitamin A246 mcg

Vitamin E1.9 mg

Vitamin K7.2 mcg

Vitamin B60.2 mg

Vitamin B1227 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.8 mg

Folate154 mcg

Choline179 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 19. The excerpt below is the record exactly as published.

CLAMS A LA BECHAMEL 1 eup chopped clams 4 teaspoon cayenne 14 cups milk 4 teaspoon nutmeg 1 bay leaf 1 tablespoon chopped parsley 8 tablespoons fat 1 teaspoon lemon juice 3 tablespoons flour Yolks of 2 eggs 4 teaspoon salt 4 cup breadcrumbs

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