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Devilled Clams
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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
714Calories
49 gProtein
13 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein49 g
Carbohydrates13 g
Fiber1.2 g
Sugars2.8 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol147 mg
Sodium1214 mg
Potassium512 mg
Calcium103 mg
Iron5.4 mg
Magnesium62 mg
Phosphorus588 mg
Zinc6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C5.1 mg
Vitamin A171 mcg
Vitamin E2.1 mg
Vitamin K3.5 mcg
Vitamin B60.6 mg
Vitamin B1224 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate26 mcg
Choline185 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 112. The excerpt below is the record exactly as published.
Devilled Clams Chop fine half a pound of suet, one pound beef off the round, one quart of clams, two onions. Fry out the suet, add the onions, when nicely browned put in the meat, then the clams, and three tablespoons of canned tomatoes; season to taste, salt, pepper and thyme
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