gluten-freenut-free
Deviled Clams
From Delta Gamma cook book, 1922
Serves 4
Bertha Betts (Chi)
Presented as published in 1922. 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
- 20 large clams
- 2 tablespoons butter
- 2 onions
- 2 tomatoes
- 1 egg
Method
Chop all ingredients.
Put butter in frying pan, add onion and cook ten minutes.
Add clams and tomatoes, cook about five minutes, then add beaten egg.
When thickened, remove from fire.
Season with salt and pepper.
Put mixture into ramekins, cover with buttered crumbs, and brown in oven before serving.
Nutrition per serving
231Calories
32 gProtein
17 gCarbs
9 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 4. The excerpt below is the record exactly as published.
Deviled Clams 20 large clams 2 tablespoons butter * 2 onions 2 tomatoes 1 egg
Cook this with the app: pantry check, scaling, and the assistant.