Soft Clams, Boniface Style

Name: Soft Clams, Boniface Style
Ingredients: 2 green peppers; 2 shallots; 4 dozen soft clams; a gill of sherry; 1 pint of cream or Bechamel sauce; 3 ounces of butter; salt; red pepper

From "Dainty dishes", 1903

Presented as published in 1903. 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

2216Calories

303 gProtein

132 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories2216 kcal

Protein303 g

Carbohydrates132 g

Fiber2.6 g

Sugars31 g

Total Fat100 g

Saturated Fat11 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat4.2 g

Omega-30.3 g

Cholesterol812 mg

Sodium12427 mg

Potassium2023 mg

Calcium1407 mg

Iron33 mg

Magnesium447 mg

Phosphorus4384 mg

Zinc12 mg

Copper1.2 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A2121 mcg

Vitamin E13 mg

Vitamin K5.3 mcg

Vitamin B60.6 mg

Vitamin B12220 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.8 mg

Niacin (B3)8.7 mg

Folate170 mcg

Choline1255 mg

Caffeine0 mg

Water2072 g

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 9. The excerpt below is the record exactly as published.

Soft Clams, Boniface Style. Chop fine 2 green peppers and 2 shallots, fry in but- ter without Iwowning, add 4 dozen soft clams (belly part) and moisten with a gill of sherry. Simmer gen- tly for 10 minutes, add i pint of cream or Becha- mel sauce and cook 5 minutes longer. Season with salt and red pepper, and incorporate 3 ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.