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Clam Bisque

Name: Clam Bisque
Yield: 4 servings
Ingredients: one quart clam juice; one quart milk; one tablespoonful flour; one-half cup milk

From The Toronto Cook Book, 1915

Serves 4

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

177Calories

10 gProtein

14 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories177 kcal

Protein10 g

Carbohydrates14 g

Fiber0 g

Sugars13 g

Total Fat8.9 g

Saturated Fat5.1 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol40 mg

Sodium633 mg

Potassium781 mg

Calcium370 mg

Iron0.8 mg

Magnesium60 mg

Phosphorus560 mg

Zinc1.4 mg

Copper1 mg

Manganese0.2 mg

Vitamin D2.6 mcg

Vitamin C2.5 mg

Vitamin A110 mcg

Vitamin E0.9 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B1214 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.9 mg

Folate8.1 mcg

Choline81 mg

Caffeine0 mg

Water482 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 110. The excerpt below is the record exactly as published.

Clam Bisque One quart clam juice, one quart milk, one tablespoonful flour; strain juice and boil three minutes. Add flour, which has been thoroughly blended, with one-half cup milk

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