Scalloped Clams
From Joe Tilden's recipes for epicures, 1907
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
3503Calories
591 gProtein
159 gCarbs
131 gFat
Full nutrition (34 nutrients)
Calories3503 kcal
Protein591 g
Carbohydrates159 g
Fiber6.3 g
Sugars0.2 g
Total Fat131 g
Saturated Fat7.8 g
Monounsaturated Fat5 g
Polyunsaturated Fat7.9 g
Omega-30.6 g
Cholesterol1464 mg
Sodium24061 mg
Potassium2194 mg
Calcium1710 mg
Iron67 mg
Magnesium809 mg
Phosphorus7981 mg
Zinc21 mg
Copper2.5 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3607 mcg
Vitamin E27 mg
Vitamin K49 mcg
Vitamin B60.5 mg
Vitamin B12452 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)14 mg
Folate204 mcg
Choline2603 mg
Caffeine0 mg
Water3419 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 3. The excerpt below is the record exactly as published.
Scalloped Clams Wash clean one hundred clams. Use soft part whole and the tough part chopped fine. Put a layer on the bottom of a buttered baking 22 _ FISH _ dish. Season with salt, pepper, cayenne and a little mace and sprinkle over plenty of stale bread crumbs and a quantity of bits of butter. Repeat the layers until the dish is full. Put plenty of butter on top and pour in a cup of the water from the clams. Bake in a moderate oven one hour, and when half done pour in a tumbler of sherry
Cook this with the app: pantry check, scaling, and the assistant.