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Bisque of Clams
From The table, 1889
Serves 3
Presented as published in 1889. 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
505Calories
29 gProtein
60 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein29 g
Carbohydrates60 g
Fiber2.2 g
Sugars0.1 g
Total Fat16 g
Saturated Fat8.4 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol88 mg
Sodium972 mg
Potassium271 mg
Calcium126 mg
Iron3.5 mg
Magnesium63 mg
Phosphorus416 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A146 mcg
Vitamin E1.2 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate9.4 mcg
Choline105 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.
Bisque of Clams. — Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one bouquet (No. 254), half a pint of raw rice, a little pepper, but no salt ; boil for forty-five minutes, then strain through a fine sieve, adding half a cupful of good cream
Cook this with the app: pantry check, scaling, and the assistant.