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Bisque of Clams
From The national course in home economics, 1917
Serves 7
Watch the soup carefully to prevent burning.
Presented as published in 1917. 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
431Calories
48 gProtein
27 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein48 g
Carbohydrates27 g
Fiber4.3 g
Sugars6.7 g
Total Fat17 g
Saturated Fat5.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol111 mg
Sodium1790 mg
Potassium441 mg
Calcium339 mg
Iron7.6 mg
Magnesium107 mg
Phosphorus731 mg
Zinc2.5 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C4.5 mg
Vitamin A310 mcg
Vitamin E2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B1233 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate31 mcg
Choline211 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 48. The excerpt below is the record exactly as published.
BISQUE OF CLAMS. Take fifty clams, one quart of milk, one pint water, two tablespoons of butter; save all the liquor the clams contain, put it over the fire with a dozen whole peppers, half a dozen blades of mace, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.