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Pickled Clams

Name: Pickled Clams
Yield: 9 servings
Ingredients: 100 hard-shell clams; 1 pint vinegar; 4 blades of mace; 10 whole cloves; 1 dozen whole black peppers; 1 lemon

From European and American cuisine, 1914

Serves 9

Let sit for a few days for best flavor.

Presented as published in 1914. 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

464Calories

67 gProtein

27 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein67 g

Carbohydrates27 g

Fiber4.6 g

Sugars0.4 g

Total Fat8.6 g

Saturated Fat2.1 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol133 mg

Sodium2697 mg

Potassium336 mg

Calcium245 mg

Iron9.5 mg

Magnesium119 mg

Phosphorus903 mg

Zinc2.7 mg

Copper0.5 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C8.2 mg

Vitamin A405 mcg

Vitamin E3.5 mg

Vitamin K9.7 mcg

Vitamin B60.1 mg

Vitamin B1250 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate33 mcg

Choline292 mg

Caffeine0 mg

Water413 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 85. The excerpt below is the record exactly as published.

100 hard-shell clams, 1 pint vinegar, 4 blades of mace, 10 whole cloves, 1 dozen whole black peppers, 1 lemon

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