pescatariangluten-freenut-freesoy-free
Clams à la Maryland
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
641Calories
63 gProtein
21 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein63 g
Carbohydrates21 g
Fiber0.2 g
Sugars1.7 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol382 mg
Sodium2429 mg
Potassium289 mg
Calcium223 mg
Iron7.1 mg
Magnesium84 mg
Phosphorus901 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A430 mcg
Vitamin E3.2 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B1246 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate45 mcg
Choline399 mg
Caffeine0.6 mg
Water371 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.
Clams ft la Maryland. — Eemove the bodies from 20 soft clams, place the bodies with 1 tablespoonful butter in a saucepan, add 1 tablespoonful fine-cut truffles, 2 tablespoonfuls of sherry wine, Y4 teaspoonful of pepper, cook 8 minutes, being careful not to stir them ; mix Y^ cupful cream with the yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.