Deviled Clams

Name: Deviled Clams
Ingredients: twenty-five clams; one cup milk; one tablespoonful butter; two of flour; two tablespoonfuls dried bread crumbs; the yolks of two raw eggs; salt and pepper to taste

From Physical culture cook book, 1901

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

1117Calories

158 gProtein

69 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1117 kcal

Protein158 g

Carbohydrates69 g

Fiber0.6 g

Sugars13 g

Total Fat29 g

Saturated Fat6.6 g

Monounsaturated Fat3 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol361 mg

Sodium6203 mg

Potassium876 mg

Calcium719 mg

Iron18 mg

Magnesium229 mg

Phosphorus2268 mg

Zinc6.4 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A978 mcg

Vitamin E6.9 mg

Vitamin K2.9 mcg

Vitamin B60.3 mg

Vitamin B12114 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.7 mg

Folate90 mcg

Choline695 mg

Caffeine0 mg

Water1009 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 27. The excerpt below is the record exactly as published.

Deviled Clams. — Drain the liquor from twenty-five clams and chop them fine; thicken one cup milk with one tablespoonful butter and two of flour, rubbed smooth; let boil up and add two tablespoonfuls dried bread crumbs and the yolks of two raw eggs; take from the fire, mix well together, add the clams and salt and pepper to taste

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