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Clam Bouillon

Name: Clam Bouillon
Yield: 4 servings
Ingredients: 1 dozen clams in shells; 1 pint milk; 2 cups water; Vz tablespoon butter; Salt; red pepper

From The Institute cook book, 1913

Serves 4

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

75Calories

4 gProtein

6 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories75 kcal

Protein4 g

Carbohydrates6.1 g

Fiber0.1 g

Sugars5.9 g

Total Fat5.3 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol19 mg

Sodium2475 mg

Potassium198 mg

Calcium156 mg

Iron0 mg

Magnesium16 mg

Phosphorus125 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C8.9 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate3 mcg

Choline22 mg

Caffeine0 mg

Water232 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 13. The excerpt below is the record exactly as published.

CLAM BOUILLON 1 dozen clams in shells 1 pint mslk ^ 2 cups water Vz tablespoon butter Salt and red pepper Scrub the clams and put them in a covered vessel over the fire in the water. Heat the milk separately. Boil the clams until the shells open; fill bouillon cups half full of broth; then pour in the milk, to which the butter and seasoning have been added. OYSTER BOUILLON 25 oysters 1 pint milk

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