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Pickled Clams (Clovisses marinees) a la Octavious
From The Swedish, French, American cook book, 1918
Serves 4
Used for appetizers.
Presented as published in 1918. 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
428Calories
70 gProtein
17 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein70 g
Carbohydrates17 g
Fiber0 g
Sugars0 g
Total Fat4.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol142 mg
Sodium2846 mg
Potassium220 mg
Calcium192 mg
Iron7.7 mg
Magnesium91 mg
Phosphorus942 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A426 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate24 mcg
Choline308 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 193. The excerpt below is the record exactly as published.
ickled Clams ( Clovisses marinees ) a la Octavious , Take two quarts nice clams; wash in several waters clean from dirt and sand; put in little hot water to steam until they open; then takeoff* the stove, remove clams and liquid from shells; put clams in bottles. Heat the juice with one pint vinegar, some sliced onion, bay leaves, whole black peppers, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.