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Clam Bouillon
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.7 kcal
Protein1 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2 mg
Sodium50 mg
Potassium3.1 mg
Calcium9.7 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline4.3 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 67. The excerpt below is the record exactly as published.
CLAM BOUILLON Wash and scrub with brush 14 peck of clams, changing water several times. Put in kettle with 3 cups cold water
Cook this with the app: pantry check, scaling, and the assistant.