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
586Calories
61 gProtein
16 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein61 g
Carbohydrates16 g
Fiber0.2 g
Sugars0.6 g
Total Fat41 g
Saturated Fat14 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol387 mg
Sodium2248 mg
Potassium311 mg
Calcium210 mg
Iron6.8 mg
Magnesium80 mg
Phosphorus851 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.7 mg
Vitamin A404 mcg
Vitamin E3 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B1241 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate43 mcg
Choline382 mg
Caffeine0 mg
Water367 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 83. The excerpt below is the record exactly as published.
lams ft la Maryland. — Procure 18 fresh soft-shell clams, lift them with a fork out of their liquor ; melt 1 ounce butter in a saucepan ; add 2 tablespoonfuls fine-chopped onion, fry 5 minutes without browning ; then add the clams, cover and cook 6 minutes ; season with Y4 teaspoonful pepper ; mix the yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.