pescatariangluten-freenut-freeegg-freesoy-free
Escaloped Clams
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
470Calories
78 gProtein
21 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein78 g
Carbohydrates21 g
Fiber0 g
Sugars0.5 g
Total Fat17 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol192 mg
Sodium3368 mg
Potassium272 mg
Calcium211 mg
Iron8.7 mg
Magnesium104 mg
Phosphorus1056 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A477 mcg
Vitamin E3.6 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B1260 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate27 mcg
Choline346 mg
Caffeine0 mg
Water447 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 11. The excerpt below is the record exactly as published.
ESCALOPED CLAMS— Mrs. W. F. C. Hasson. Wash clean 100 clams; use only the soft part and the string part chopped fine; put a layer in the bottom of buttered baking dish, season with salt, pepper, cayenne and a little mace; sprinkle on plenty of stale bread crumbs and a quantity of bits of butter; repeat the layer until the 'dish is lull; put plenty of butter on top, and pour in a cup of the water from the clams; bake in a moderate oven for one hour, and when half dene, pour in a good glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.