Clam Bisque

Name: Clam Bisque
Ingredients: One tablespoon butter; One tablespoon onion, cut fine; One tablespoon chopped carrot; one pint clam boullion; one pint of hot water; yolks of two beaten eggs; one half-cup of cream; one half-teaspoon salt; one-half salt spoon pepper

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Serve hot.

Presented as published in 1909. 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

661Calories

26 gProtein

17 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories661 kcal

Protein26 g

Carbohydrates17 g

Fiber3.5 g

Sugars1.6 g

Total Fat66 g

Saturated Fat28 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol524 mg

Sodium2333 mg

Potassium883 mg

Calcium351 mg

Iron4 mg

Magnesium52 mg

Phosphorus439 mg

Zinc2.2 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D2 mcg

Vitamin C1.1 mg

Vitamin A235 mcg

Vitamin E2 mg

Vitamin K26 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.1 mg

Folate72 mcg

Choline342 mg

Caffeine0 mg

Water1104 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 2. The excerpt below is the record exactly as published.

CLAM BISQUE. MRS. TRACY. One tablespoon butter, ~ One tablespoon onion, cut fine. One tablespoon chopped carrot. Cover and cook until done. Add one tablespoon flour, then one pint clam boullion, and one pint of hot water; cook five minutes, strain and return to dish. Mix yolks of two beaten eggs with one half-cup of cream, one half-teaspoon salt, one-half salt spoon pep- p

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