Clams à la Newburg

Name: Clams à la Newburg
Ingredients: one pint clams; three tablespoons butter; one-half teaspoon salt; a few grains cayenne; three tablespoons sherry wine; one-half cup thin cream; yolks of three eggs

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

1040Calories

80 gProtein

28 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories1040 kcal

Protein80 g

Carbohydrates28 g

Fiber0.1 g

Sugars0.8 g

Total Fat93 g

Saturated Fat30 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol908 mg

Sodium4067 mg

Potassium441 mg

Calcium332 mg

Iron9.2 mg

Magnesium105 mg

Phosphorus1215 mg

Zinc3.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D2.8 mcg

Vitamin C0.2 mg

Vitamin A626 mcg

Vitamin E4.6 mg

Vitamin K4.3 mcg

Vitamin B60.3 mg

Vitamin B1254 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.9 mg

Folate98 mcg

Choline726 mg

Caffeine0 mg

Water507 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

Clams & la Newburg Clean one pint clams, remove soft parts, and finely chop hard parts. Melt three tablespoons butter, add chopped clams, one-half teaspoon salt, a few grains cayenne, and three tablespoons sherry wine. Cook eight minutes ; add soft part of clams and one-half cup thin cream. Cook two minutes, then add yolks of three eggs

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