Deviled Clams

Name: Deviled Clams
Ingredients: 25 large clams; 2 tblsps. flour; 1 tblsp. butter; 1 egg; 1 cup bread crumbs; a sprig of parsley; salt and pepper

From The Memorial Hall cook book, 1919

Recipe by Eva M. Duffield.

Presented as published in 1919. 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

1416Calories

170 gProtein

126 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1416 kcal

Protein170 g

Carbohydrates126 g

Fiber4.9 g

Sugars6.9 g

Total Fat31 g

Saturated Fat4.7 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat5.1 g

Omega-30.2 g

Cholesterol517 mg

Sodium6874 mg

Potassium776 mg

Calcium623 mg

Iron23 mg

Magnesium248 mg

Phosphorus2278 mg

Zinc7.5 mg

Copper0.9 mg

Manganese2 mg

Vitamin D1 mcg

Vitamin C2.7 mg

Vitamin A988 mcg

Vitamin E7.4 mg

Vitamin K42 mcg

Vitamin B60.3 mg

Vitamin B12114 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate217 mcg

Choline813 mg

Caffeine0 mg

Water841 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 1. The excerpt below is the record exactly as published.

Deviled Clams Put 25 large clams through grinder. Add 2 tblsps. flour, 1 tblsp. butter, and 1 egg, beaten light. Boil for 5 minutes. Add 1 cup bread crumbs, a sprig of parsley cut fine, and salt and pepper

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