Frenchdinner

Clam Bisque

Name: Clam Bisque
Cuisine: French
Ingredients: one quart of clams in shell; one pint of cold water; one slice of onion; one tablespoon flour; one tablespoon of butter; one pint of thin cream

From For the comfort of the family, 1914

A simple yet delicious soup.

Presented as published in 1914. 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

2509Calories

151 gProtein

72 gCarbs

187 gFat

Full nutrition (34 nutrients)

Calories2509 kcal

Protein151 g

Carbohydrates72 g

Fiber2.6 g

Sugars6.4 g

Total Fat187 g

Saturated Fat97 g

Monounsaturated Fat36 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol798 mg

Sodium5811 mg

Potassium1121 mg

Calcium708 mg

Iron16 mg

Magnesium230 mg

Phosphorus2195 mg

Zinc6.2 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A852 mcg

Vitamin E6.5 mg

Vitamin K14 mcg

Vitamin B60.4 mg

Vitamin B12107 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate88 mcg

Choline624 mg

Caffeine0 mg

Water1629 g

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 17. The excerpt below is the record exactly as published.

Clam Bisque. Cook one quart of clams in shell, one pint of cold water and one slice of onion, twenty min- utes. Mix one tablespoon flour and one table- spoon of butter to a cream ; add one pint of thin cream

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