pescatariangluten-freenut-freesoy-free
Clams à la Gude
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
600Calories
63 gProtein
17 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein63 g
Carbohydrates17 g
Fiber0.1 g
Sugars0.1 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol380 mg
Sodium2425 mg
Potassium264 mg
Calcium216 mg
Iron7 mg
Magnesium81 mg
Phosphorus893 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A425 mcg
Vitamin E3.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B1246 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate45 mcg
Choline399 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 388. The excerpt below is the record exactly as published.
lams ft la Gude. — Remove the bodies from 20 soft-shelled clams, throw the rest away, place the bodies in a chafing dish, add 1 tablespoonful butter, Y4 teaspoonful pepper, cook 5 minutes ; mix 588 CHAFING DISHES. 689 the yolk of 2 eggs with Yt cupful cream
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