pescatariangluten-freenut-freesoy-free
Soft Clams à la Newburg
From Kirmess cook book, 1907
Serves 5
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
407Calories
52 gProtein
14 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein52 g
Carbohydrates14 g
Fiber0.1 g
Sugars1.9 g
Total Fat18 g
Saturated Fat1.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol112 mg
Sodium1927 mg
Potassium167 mg
Calcium134 mg
Iron5.3 mg
Magnesium64 mg
Phosphorus643 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A295 mcg
Vitamin E4 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B1236 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate16 mcg
Choline208 mg
Caffeine0.7 mg
Water274 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 36. The excerpt below is the record exactly as published.
SOFT CLAMS d la NKWBURO. Filippini (Delmonico's, ) Procuie forty very fresh, soft clams, so that no sand should adhere to them after they are opened; lay 92 KIRMESS COOK BOOK. them carefully in the pahu of the left hand^ and with the fingers of the right remove the body gently, but nothing else, being very careful not to break it, and throw away all the remains. When they are all pre- pared, place them in a stewpan with an ounce of good butter, half a pinch of white pepper, a wine-glassful of good Madeira wine, and two finely hashed, medium- sized trujHSes. Put on the cover, and let cook gently for eight minutes. Break three egg yolks into a bowl, add a pint of sweet cream
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