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Clams a la Newburg
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
739Calories
50 gProtein
22 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein50 g
Carbohydrates22 g
Fiber3.4 g
Sugars1.6 g
Total Fat58 g
Saturated Fat13 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol163 mg
Sodium1442 mg
Potassium446 mg
Calcium151 mg
Iron4.9 mg
Magnesium70 mg
Phosphorus544 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A473 mcg
Vitamin E9.6 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate25 mcg
Choline160 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 147. The excerpt below is the record exactly as published.
Clams a la Newburg. 1 pint clams. 14 cup sherry wine. 2 tablespoons butter. Cayenne and salt. % cup cream. Yolks 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.