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Little-necked Clams Served Raw
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
201Calories
31 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein31 g
Carbohydrates16 g
Fiber2.8 g
Sugars2.5 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol60 mg
Sodium1204 mg
Potassium230 mg
Calcium104 mg
Iron3.8 mg
Magnesium46 mg
Phosphorus412 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A181 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B1223 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline135 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 378. The excerpt below is the record exactly as published.
Little-necked Clams served Raw. — Wash some of these Clams in water, scrubbing them with a brush, wipe them dry on a cloth, open them, and cut them away from the shells. Put five in a plate on the half shells, with half a lemon placed in the centre of the plate, and serve with crackers and a small dish of finely-chopped cold cabbage
Cook this with the app: pantry check, scaling, and the assistant.