Frenchdinnernut-freeegg-freesoy-free

Clam Bisque

Name: Clam Bisque
Yield: 2 servings
Cuisine: French
Ingredients: 2 cups clams; 2 table- spoons chopped onions; bit of bay leaf; 3 tablespoons Crisco; 4 tablespoons flour; 2 cups chicken stock; 1 tea- spoon salt; pepper and red pepper to taste; 1 pint hot cream; 1 teaspoon Worcestershire Sauce

From A calendar of dinners, with 615 recipes, 1913

Serves 2

Presented as published in 1913. 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

549Calories

43 gProtein

30 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories549 kcal

Protein43 g

Carbohydrates30 g

Fiber0.3 g

Sugars4.4 g

Total Fat28 g

Saturated Fat1.2 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol78 mg

Sodium2996 mg

Potassium416 mg

Calcium110 mg

Iron5.5 mg

Magnesium60 mg

Phosphorus554 mg

Zinc1.7 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C1.3 mg

Vitamin A216 mcg

Vitamin E1.7 mg

Vitamin K1 mcg

Vitamin B60.2 mg

Vitamin B1227 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.7 mg

Folate51 mcg

Choline176 mg

Caffeine0 mg

Water422 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 94. The excerpt below is the record exactly as published.

Clam Bisque Crackers Codfish Balls Escalloped Tomatoes Cucumber Salad Bermuda Onions Custard Pte Coffee *Clam Bisque—2 cups clams, 2 table- spoons chopped onions, bit of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken stock, 1 tea- spoon salt, pepper and red pepper to taste, 1 pint hot cream, and 1 teaspoon Worcestershire Sauce

Cook this with the app: pantry check, scaling, and the assistant.