nut-freeegg-freesoy-free
Scalloped Clams
From Original White House Cookbook, 1887
Serves 4
Delightful when properly prepared.
Presented as published in 1887. 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
475Calories
75 gProtein
18 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein75 g
Carbohydrates18 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat2.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol171 mg
Sodium3072 mg
Potassium237 mg
Calcium200 mg
Iron8.3 mg
Magnesium97 mg
Phosphorus1011 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A459 mcg
Vitamin E3.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B1258 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate26 mcg
Choline333 mg
Caffeine0 mg
Water405 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 45. The excerpt below is the record exactly as published.
SCALLOPED CLAMS. Purchase a dozen large soft clams in the shell and three dozen opened clams. Ask the dealer to open the first dozen, care being used not to injure the shells, which are to be used in cooking the clams. Clean the shells well, and put two soft clams on each half shell; add to each a dash of white pepper, and half a teaspoonful of minced celery. Cut a slice of fat bacon into the smallest dice, add four of these to each shell, strew over the top a thin layer of cracker dust; place a piece of table butter
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Cook this with the app: pantry check, scaling, and the assistant.