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Clams, Creole
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
443Calories
52 gProtein
47 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein52 g
Carbohydrates47 g
Fiber4.4 g
Sugars24 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol96 mg
Sodium4362 mg
Potassium821 mg
Calcium161 mg
Iron6.6 mg
Magnesium83 mg
Phosphorus728 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A350 mcg
Vitamin E5.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B1236 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate32 mcg
Choline233 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 23. The excerpt below is the record exactly as published.
clams, Creole Currant jelly Chicken croquettes with peas Crescents Camembert cheese and crackers Coffee Coffee DINNER Oxtail soup, English style Boiled brook trout, Hollandaise Potatoes nature Roast staffed duckling, apple sauce Broiled sweet potatoes Brussels sprouts in bouillon Romaine salad French pancake Coffee Clams, Creole. Heat two dozen clams in their own juice, but do not allow them to boil. Then add one pint of Creole sauce
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