Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 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 tablespoon butter
- 25 clams
- 4 good-sized onions
- 6 medium- sized potatoes
- 2 table- spoons flour
- 2 qts
- half done add clams
- salt
- cayenne
Directions
25 clams, Vt pound salt fat pork. 4 good-sized onions, 6 medium- sized potatoes, 1 qt. milk, ] can corn, 1 tablespoon butter, 2 table- spoons flour; clean shells thoroughly with a brush; put them in a kettle; pour over them 2 qts. boiling water; cover tightly; when
28 THE WARREN COOK BOOK
the shells open, remove clams from them; lay on a plate and cut into small pieces ; chop pork and fry in a spider till light brown ; add onions chopped fine ; stir till cooked ; then turn into the kettle of water; then add the potatoes diced. When potatoes are half done add clams; cook till potatoes are done; then add milk. When it boils add corn ; simmer few minutes ; then add butter and flour (browned in spider) ; season with salt and cayenne.
Mrs. Salyer.