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Grape Fruit and Clams

Name: Grape Fruit and Clams
Yield: 1 servings
Ingredients: four or five Little-Neck clams; horseradish; tomato catsup; a dash of tabasco; the core-hollow of grapefruit

From Fruit recipes, 1907

Serves 1

Presented as published in 1907. 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

173Calories

24 gProtein

14 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories173 kcal

Protein24 g

Carbohydrates14 g

Fiber1 g

Sugars6.7 g

Total Fat1.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol48 mg

Sodium1337 mg

Potassium227 mg

Calcium79 mg

Iron3 mg

Magnesium42 mg

Phosphorus334 mg

Zinc1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A169 mcg

Vitamin E1.4 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B1218 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate21 mcg

Choline109 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 98. The excerpt below is the record exactly as published.

GRAPE FRUIT AND CLAMS Place four or five Little-Neck clams in the core-hollow, pouring over them a sauce made of horseradish, tomato catsup, salt, and a dash of tabasco

Cook this with the app: pantry check, scaling, and the assistant.