Clam Bisque
From Efficiency in home-making and first-aid to good cooking, 1915
The heated milk should not be added until a few minutes before serving, as it is apt to curdle.
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
814Calories
39 gProtein
94 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein39 g
Carbohydrates94 g
Fiber0 g
Sugars47 g
Total Fat54 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol180 mg
Sodium393 mg
Potassium1552 mg
Calcium1229 mg
Iron3.5 mg
Magnesium138 mg
Phosphorus1057 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)5.2 mg
Folate100 mcg
Choline174 mg
Caffeine0 mg
Water1342 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 60. The excerpt below is the record exactly as published.
CLAM BISQUE. 1 dozen clams. 8 tablespoons flour. 2 cups cold water. 1 egg may be added if 1 quart milk. preferred. 2 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.