Fried Clams
From Seafood cookery from Carteret County kitchens, 1900
Serves 6.
Presented as published in 1900. 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
1312Calories
157 gProtein
128 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1312 kcal
Protein157 g
Carbohydrates128 g
Fiber11 g
Sugars7.6 g
Total Fat16 g
Saturated Fat3.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol286 mg
Sodium8822 mg
Potassium1003 mg
Calcium698 mg
Iron23 mg
Magnesium271 mg
Phosphorus2107 mg
Zinc6.8 mg
Copper1.1 mg
Manganese5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A863 mcg
Vitamin E6.8 mg
Vitamin K50 mcg
Vitamin B60.3 mg
Vitamin B12107 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate167 mcg
Choline636 mg
Caffeine0 mg
Water771 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 12. The excerpt below is the record exactly as published.
FRIED CLAMS 1 quart clams 1 egg, beaten 1 tablespoon milk 1 teaspoon salt dash pepper 1 cup dry bread crumbs or cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.