Stewed Soft Clams

Name: Stewed Soft Clams
Ingredients: three and a half dozen of fresh soft clams; one ounce of butter; a small pinch of white pepper; one wineglassful of Madeira wine; two finely-hashed medium sized truffles; three egg yolks; a pint of sweet cream

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

2395Calories

277 gProtein

202 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories2395 kcal

Protein277 g

Carbohydrates202 g

Fiber0.6 g

Sugars9.7 g

Total Fat68 g

Saturated Fat13 g

Monounsaturated Fat13 g

Polyunsaturated Fat8.9 g

Omega-30.3 g

Cholesterol1141 mg

Sodium10455 mg

Potassium4406 mg

Calcium996 mg

Iron38 mg

Magnesium602 mg

Phosphorus4134 mg

Zinc12 mg

Copper3.3 mg

Manganese5.6 mg

Vitamin D3 mcg

Vitamin C125 mg

Vitamin A1791 mcg

Vitamin E13 mg

Vitamin K5.3 mcg

Vitamin B61.5 mg

Vitamin B12191 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)9.5 mg

Folate335 mcg

Choline1533 mg

Caffeine3.6 mg

Water1769 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 35. The excerpt below is the record exactly as published.

three egg yolks into a bowl, add a pint of sweet cream and beat thoroughly for about three minutes, then pour it over the clams, stir gently the clams for three minutes longer and pour them into a hot tureen, sending to table at once. SHELL-FISH. 93 Stewed Soft Clams. Thoroughly wash about three and a half dozen of fresh soft clams so that no sand remains on them after they are opened, lay them carefully on the palm of the left hand, and with the right hand remove the body with care, but nothing more, being cautious not to break it and throwing away all the other parts. When all are pre- pared place them in a stewpan with one ounce of butter, a small pinch of white pepper, one wineglassful of Madeira wine and two finely-hashed medium sized truffles

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