Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- three pints of clams
- 1 pint tomatoes
- 1/4 pound butter
- two tablespoonfuls of flour
- 1/2 pint of cream
- a tablespoonful of sugar
- a small stalk of celery
- 2 two tablespoonfuls of flour
- pepper
- salt
- mace
- nutmeg
Directions
Three pints of clams; scald them and take the hearts out; 1 pint tomatoes, boil and strain them through sieve, putting a tablespoonful of sugar in them; tablespoonful fine chopped onion, and a teaspoonful thyme, a small stalk of celery, chopped fine, 1/4 pound butter and 2 two tablespoonfuls of flour, mixed in a stewpan; this must be placed together with the liquor from the clams, thyme, celery, onions, tomatoes, and 1/2 pint of cream. Let all boil together; season with pepper and salt, mace, and nutmeg to taste. Just before dishing up put in the clams. Let it boil up once.