Creamed Clams

Name: Creamed Clams
Ingredients: One pint soft clams; One tablespoonful butter; One tablespoonful flour; One pint cream; One tablespoonful sherry; Yolks of two eggs

From The chafing-dish supper, 1894

Presented as published in 1894. 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

2208Calories

93 gProtein

43 gCarbs

192 gFat

Full nutrition (34 nutrients)

Calories2208 kcal

Protein93 g

Carbohydrates43 g

Fiber0 g

Sugars0.5 g

Total Fat192 g

Saturated Fat100 g

Monounsaturated Fat39 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol1028 mg

Sodium3085 mg

Potassium836 mg

Calcium532 mg

Iron9.9 mg

Magnesium134 mg

Phosphorus1414 mg

Zinc4.8 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A586 mcg

Vitamin E4.3 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B1254 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.6 mg

Folate83 mcg

Choline602 mg

Caffeine0 mg

Water736 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 10. The excerpt below is the record exactly as published.

CREAMED CLAMS. One pint soft clams. One tablespoonful butter. One tablespoonful flour. One pint cream. One tablespoonful sherry. Yolks of two eggs

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