Cream of Clams
From A Little Cook-Book for a Little Girl, 1905
No salt is added; a cup of whipped cream can be added on top or stirred in.
Presented as published in 1905. 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
807Calories
117 gProtein
54 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories807 kcal
Protein117 g
Carbohydrates54 g
Fiber19 g
Sugars0.5 g
Total Fat28 g
Saturated Fat5.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol310 mg
Sodium281 mg
Potassium2259 mg
Calcium384 mg
Iron19 mg
Magnesium265 mg
Phosphorus1224 mg
Zinc14 mg
Copper3.1 mg
Manganese9.7 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A73 mcg
Vitamin E0.8 mg
Vitamin K123 mcg
Vitamin B62.8 mg
Vitamin B122.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)41 mg
Folate44 mcg
Choline8.5 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 26. The excerpt below is the record exactly as published.
Cream of Clams 1 dozen hard clams, or one bunch of soft ones. 1 quart of rich milk. 1 tablespoonful butter. 1 tablespoonful flour. 3 shakes of pepper
Cook this with the app: pantry check, scaling, and the assistant.