gluten-freenut-freeegg-freesoy-free
Soft Clams
From Kirmess cook book, 1907
Serves 1
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
164Calories
16 gProtein
4 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein16 g
Carbohydrates3.8 g
Fiber0 g
Sugars0.1 g
Total Fat8.8 g
Saturated Fat3.3 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol41 mg
Sodium734 mg
Potassium83 mg
Calcium99 mg
Iron1.4 mg
Magnesium20 mg
Phosphorus233 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B129.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate4.5 mcg
Choline61 mg
Caffeine0 mg
Water72 g
As published
This recipe was extracted from Kirmess cook book (1907), page 36. The excerpt below is the record exactly as published.
SOFT CLAMS. Mrs, Frank Shepherd, New York. Take two soft clams, cut away all but the round soft part and put two clams in one shell, then put on the top a little butter, salt and pepper and sprinkle with Parmesan cheese. Place a thin slice of bacon
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