Clams and Rice—Mexican
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
731Calories
76 gProtein
88 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein76 g
Carbohydrates88 g
Fiber1.2 g
Sugars0.1 g
Total Fat5.1 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol142 mg
Sodium2848 mg
Potassium320 mg
Calcium209 mg
Iron11 mg
Magnesium112 mg
Phosphorus1039 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A426 mcg
Vitamin E3.3 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate229 mcg
Choline313 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 18. The excerpt below is the record exactly as published.
CLAMS AND RICE—MEXICAN Boil half a cup of rice until dry (No. 225) ; add a pint of small clams, which have been cooked in their own juice, and seasoned with chile powder
Cook this with the app: pantry check, scaling, and the assistant.