pescatariandairy-freenut-freesoy-freefish-free
Fried Clams
From The Cook County cook book, 1912
Serves 2
Best served hot.
Presented as published in 1912. 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
327Calories
13 gProtein
54 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein13 g
Carbohydrates54 g
Fiber5.9 g
Sugars1.7 g
Total Fat7.3 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol186 mg
Sodium89 mg
Potassium420 mg
Calcium70 mg
Iron6.2 mg
Magnesium42 mg
Phosphorus198 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A388 mcg
Vitamin E4.4 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.6 mg
Folate108 mcg
Choline165 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 152. The excerpt below is the record exactly as published.
FRIED CLAMS. — Drain the clams, and dry them by laying them on a soft napkin. Season with a dust of paprika. Beat 2 eggs light in a soup plate, and have ready in another deep plate an abundance of cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.