Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint milk 0600 2 c potatoes
- quarter teaspoonful pepper
- two cupfuls of flour
- half teaspoonful salt
- two-thirds cupful cold water
- one cupful of hot water
- a dash of red pepper
- 1 carrot
- 1 onion
- 3 cents
- 3 small slices bacon 0600 1 onion
- 6 allspice 0001 1 qt
- two quarts $0
- 10 lbs
- six people $0
- half tea- spoonful salt
- one tablespoonful lard
- half way up the sides
- 6 people
- 4 cents
- 4 persons $0
- 6 cents
- one inch of top
- 10 min
- 15 min
- 6 people $0
- salt
- pepper
- bay leaf
- allspice
Directions
1 pint milk 0600
2 c potatoes, diced 0250
1 c tomatoes 0267
1 carrot ( Vz c), diced 0075
1 onion (y> c), diced 0125
1 T salt 0008
1V2 quarts water 0000
Fuel y2 hour, wood, (% use).. .0070
Cost '.$0.2895
Enough for six people costing- a lit- tle over 4 2-3 cents each.
Fry the salt pork (or bacon) light- ly, adding the onion, then IY2 quarts water, vegetables and seasoning and cook till tender. Now add the milk, slightly thickened, and you have a most appetizing, as well as nutri- tious, meal. Many would like a dash of red pepper. — Mrs. Hembree.
Clam Chowder.
2 c skim milk $0.0125
1 lb. potatoes 0250
3 small slices bacon 0600
1 onion (about 1 T) 0016
1 can clams 1500
1 T salt 0008
1 bay leaf 0001
6 allspice 0001
1 qt. water 0000
Wood fuel, 1 hour (% cost)... .0102
Cost for two quarts $0.2598
Thirteen cents per quart, or 3% cents per cupful.
Fut potatoes, cut fine, onion and bacon, cut fine, to cook covered with water; when done add the milk, clams, bay leaf, allspice and salt; let simmer for about 15 minutes and serve. This is both good and nourish- ing.— Mrs. E. J. Hawkins, Kalama, Wash.
Second Prize — For the best method of cooking and serving any other sea food or fresh water food, aside from fish (such as clams, crabs, oysters, lobsters, crawfish, eels, etc.) — not in soups or chowders. This was won by Mrs. G. Spencer, 1260 East Davis street. Mr. Theonen says of this: "This makes a dandy pie, a little on- ion and thyme leaves should be added, and it will be very appetizing."
Clam Pie.
Cost. 1% doz. razor clams (15c doz.) .$0.2250
1 lb. potatoes (10 lbs. 25c) 0250
2 c flour 0296
1 T salt 0008
y2 t pepper 0042
1 T butter 0156
1 T lard 0156
Gas, simmering 30 minutes 0020
Gas, oven medium 15 minutes.. .0064
Enough for six people $0.3242
Or 5 1-3 cents each, as this makes a delicious, large pie.
Chop the clams into small pieces, bring to boiling point in their own liquor, then set back to simmer for 30 minutes; cut the potatoes into slices, put them in the clams with half tea-
spoonful salt, quarter teaspoonful pepper and one teaspoonful butter; make a crust with the two cupfuls of flour and one tablespoonful lard, half teaspoonful salt, two-thirds cupful cold water; line a pudding dish half way up the sides; turn a small teacup bottom up in the middle of the dish to keep up the top crust; put the clams and potatoes in with spices and one cupful of hot water; put on top crust, bake 15 minutes and serve. — Mrs. G. Spencer, 1260 East Davis street, city.
Casserole or Scalloped Clams.
y2 c clams $0.1250
11 crackers 0412
1 cup milk 0268
1 T butter 0156
1 T salt 0008
1 t pepper 0083
Gas to bake 45 minutes (% use) .0110
Serve 6 people for $0.2288
Or less than 4 cents each.
Butter casserole or round baking pan lightly but evenly; line bottom of pan with crushed cracker crumbs; put rest of crushed crumbs into another dish and mix clams, salt and pepper until clams are evenly distributed. Put this mixture into baking dish and dot with butter. Cover with milk and bake immediately in medium oven. I figure only V2 cost of gas as I bake potatoes or tomatoes at same time. Canned clams are nice but prefer razor or the butter clams which are richer in flavor and cheaper. — Mrs. F. L. Sadler, 2202 E. Morrison street.
Scalloped Clams.
1 can minced clams $0.1500
V2 dozen crackers 0160
iy2 c milk 0402
1 T butter 0156
Vs t pepper 0010
1 t salt 0003
Gas baking V2 hour 0110
Cost for 4 persons $0.2341
Or 6 cents each.
Fresh clams may be used, if cleaned and put through grinder. In buttered baking pan put layer of clams, layer of crackers, sprinkle with salt and pepper, dot with butter till all are used. Cover with milk to within one inch of top. Bake about 30 minutes. — Mrs. L. M. Welch, 1351 East Lincoln street.
Creamed Clams. Cost
1 can clams $0.1250
1 pt. milk 0535
3 T flour 0027
1 T butter 0156
1 t salt 0003
% t pepper 0010
6 small slices bread 0300
Parsley to garnish 0000
Gas, 10 min. for toast 0019
Gas. 15 min. for clams 0028
Serves 6 people $0.2328
Less than 4c per portion 0388