pescatariangluten-freenut-freeegg-freesoy-free
Bisque of Clams
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
542Calories
58 gProtein
38 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein58 g
Carbohydrates38 g
Fiber2.9 g
Sugars16 g
Total Fat17 g
Saturated Fat7.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol135 mg
Sodium2063 mg
Potassium711 mg
Calcium568 mg
Iron6.8 mg
Magnesium122 mg
Phosphorus976 mg
Zinc3.3 mg
Copper0.4 mg
Manganese2.4 mg
Vitamin D3.1 mcg
Vitamin C2.6 mg
Vitamin A398 mcg
Vitamin E2.6 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B1238 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate24 mcg
Choline267 mg
Caffeine0 mg
Water541 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 118. The excerpt below is the record exactly as published.
BISQUE OF CLAMS. Clams, 2 dozen. Mace, 1 blade. Onion, 1. Milk, 1 quart. Cloves, 2. Cornstarch, 2 tablespoons. Parsley, 1 sprig. Whipped cream. Salt
Cook this with the app: pantry check, scaling, and the assistant.