pescatariannut-freesoy-free
Bisque of Clams
From The Toronto Cook Book, 1915
Serves 3
Do not let it boil again after adding egg.
Presented as published in 1915. 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
400Calories
41 gProtein
20 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein41 g
Carbohydrates20 g
Fiber0.9 g
Sugars8.6 g
Total Fat21 g
Saturated Fat3.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol90 mg
Sodium1270 mg
Potassium388 mg
Calcium292 mg
Iron3.6 mg
Magnesium62 mg
Phosphorus569 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C18 mg
Vitamin A232 mcg
Vitamin E3.4 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B1223 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.1 mg
Folate18 mcg
Choline161 mg
Caffeine0 mg
Water507 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 111. The excerpt below is the record exactly as published.
Bisque of Clams For a quart of soup take fifteen large clams; stew them in one pint water and their own liquor for a quarter of an hour. Boil one pint of milk, stir a tablespoon of butter and one of flour together; then add the boiling milk, stirring all the time; stand it to one side. Squeeze each clam with a lemon squeezer. Throw away the empty skins; add the strained clams and broth to the white sauce, bring to a boil and remove from the fire while you beat the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.