pescatariannut-freeegg-freesoy-free
Creamed Clams
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
461Calories
75 gProtein
24 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein75 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol185 mg
Sodium3271 mg
Potassium427 mg
Calcium214 mg
Iron8.9 mg
Magnesium111 mg
Phosphorus1141 mg
Zinc2.7 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A461 mcg
Vitamin E3.8 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B1263 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate40 mcg
Choline341 mg
Caffeine0 mg
Water518 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 13. The excerpt below is the record exactly as published.
Creamed Clams. — Have twenty-five clams chopped fine. Put in a chafing dish two tablespoonfuls butter ; when melted add two tablespoonfuls flour. Add the clams with half a pint of their j nice ; season well with pepper and salt. Let them sim- mer from ten to fifteen minutes. Just before serving add a gill of sweet cream
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