pescatariannut-freeegg-freesoy-free
Creamed Clams
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
526Calories
40 gProtein
38 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein40 g
Carbohydrates38 g
Fiber3.8 g
Sugars9.5 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol148 mg
Sodium1464 mg
Potassium508 mg
Calcium184 mg
Iron4.8 mg
Magnesium74 mg
Phosphorus584 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A216 mcg
Vitamin E1.7 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B1227 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate67 mcg
Choline170 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 14. The excerpt below is the record exactly as published.
Creamed Clams. One dozen razor clams. Cut out the black, clean thorough- ly, put in colander and let them dry off. Take a tablespoon of butter and 2 tablespoons of flour and 3 or 4 slices of onion and let it brown. Then put in the clams and let them brown. Put it all in a double boiler about 9 in the morning and let it simmer all day. Just before dinner put in |/2 cup thick cream, salt, and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.