Clams a la Bechamel

Name: Clams a la Bechamel
Ingredients: Put I heaping tablespoonful of butter; 1 tablespoonful of finely chopped onion; Add i heaping tablespoonful of flour; i cupful of milk; y^ of a cupful of clam juice; 2 dozen finely chopped clams; Put in i beaten egg

From 365 tasty dishes, 1906

Presented as published in 1906. 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

1079Calories

157 gProtein

53 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1079 kcal

Protein157 g

Carbohydrates53 g

Fiber0.2 g

Sugars12 g

Total Fat33 g

Saturated Fat7.9 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat3.1 g

Omega-30.2 g

Cholesterol540 mg

Sodium6332 mg

Potassium1177 mg

Calcium732 mg

Iron17 mg

Magnesium241 mg

Phosphorus2470 mg

Zinc6.8 mg

Copper1.3 mg

Manganese1 mg

Vitamin D3.3 mcg

Vitamin C2.5 mg

Vitamin A1039 mcg

Vitamin E7.7 mg

Vitamin K2.5 mcg

Vitamin B60.4 mg

Vitamin B12119 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)4.5 mg

Folate89 mcg

Choline839 mg

Caffeine0 mg

Water1202 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 26. The excerpt below is the record exactly as published.

Clams a la Bechamel. Put I heaping tablespoonful of butter and 1 tablespoonful of finely chopped onion in a stewpan and cook until the onion changes color. Add i heaping tablespoonful of flour and, when mixed, i cupful of milk and y^ of a cupful of clam juice. Stir until thick, add 2 dozen finely chopped clams, cover and cook for ten minutes. Potu: in i beaten egg,

Cook this with the app: pantry check, scaling, and the assistant.