pescatariannut-freeegg-freesoy-free

Deviled Clams

Name: Deviled Clams
Yield: 3 servings
Ingredients: 1 quart large clams; 1 cup cream (large); 2 tablespoons of flour; 1 tablespoon of butter; 1 teaspoon of salt; red pepper to taste; and parsley chopped fine

From The Portland Woman's Exchange Cook Book, 1913

Serves 3

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

558Calories

49 gProtein

18 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories558 kcal

Protein49 g

Carbohydrates18 g

Fiber0 g

Sugars0 g

Total Fat35 g

Saturated Fat17 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol186 mg

Sodium2690 mg

Potassium229 mg

Calcium173 mg

Iron5.4 mg

Magnesium66 mg

Phosphorus676 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A284 mcg

Vitamin E2.1 mg

Vitamin K2.5 mcg

Vitamin B60.1 mg

Vitamin B1236 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate24 mcg

Choline205 mg

Caffeine0 mg

Water296 g

Estimated from matched ingredients across 3 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.

Deviled Clams. 1 quart large clams. 1 cup cream (large). 2 tablespoons of flour. 1 tablespoon of butter. 1 teaspoon of salt, red pepper to taste, and parsley chopped fine

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