pescatariangluten-freenut-freesoy-free
Hard-Shell Clams
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
128Calories
7 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein6.7 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.4 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol201 mg
Sodium152 mg
Potassium94 mg
Calcium38 mg
Iron0.9 mg
Magnesium8.1 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline148 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 68. The excerpt below is the record exactly as published.
HAED-SHEIL CLAMS Clams, Egg, 1 yolk. Cream, 1 tablespoon, Sherry, % wine-glass
Cook this with the app: pantry check, scaling, and the assistant.