Clams and Vermicelli

Name: Clams and Vermicelli
Ingredients: a quarter of a pound of vermicelli; a tablespoon of butter; a cup of clam liquor; a cup of chopped clams; a pinch of chile powder

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

624Calories

50 gProtein

93 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories624 kcal

Protein50 g

Carbohydrates93 g

Fiber3.6 g

Sugars3 g

Total Fat15 g

Saturated Fat0.8 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol102 mg

Sodium1430 mg

Potassium364 mg

Calcium118 mg

Iron5.3 mg

Magnesium105 mg

Phosphorus685 mg

Zinc2.8 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A213 mcg

Vitamin E1.7 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B1227 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate32 mcg

Choline154 mg

Caffeine0 mg

Water200 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 VERMICELLI Boil a quarter of a pound of vermicelli for fifteen minutes. Drain and add a tablespoon of butter and salt to taste. Melt a heaping tablespoon of butter, add the same of flour and cook without browning. Stir in a cup of clam liquor and, when it thickens, add a cup of chopped clams and a pinch of chile powder

Cook this with the app: pantry check, scaling, and the assistant.