Steamed Clams
From The home science cook book, 1902
Presented as published in 1902. 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
17Calories
3 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein2.9 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6 mg
Sodium134 mg
Potassium14 mg
Calcium22 mg
Iron0.3 mg
Magnesium8.5 mg
Phosphorus40 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B122.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline13 mg
Caffeine0 mg
Water489 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.
Steamed Clams. Select clams in the shell, wash and scrub thoroughly, and change the water until clean. Put them in a kettle with a pint of water for half a peck of clams
Cook this with the app: pantry check, scaling, and the assistant.