pescatariandairy-freenut-freesoy-free
Clam Bouillon
From The Toronto Cook Book, 1915
Serves 1
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
228Calories
23 gProtein
29 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein23 g
Carbohydrates29 g
Fiber0 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol30 mg
Sodium602 mg
Potassium89 mg
Calcium45 mg
Iron3.4 mg
Magnesium27 mg
Phosphorus232 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B1211 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate55 mcg
Choline65 mg
Caffeine0 mg
Water125 g
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 Bouillon Wash and drain two dozen large clams; chop them fine and put them into a double boiler. Let them stand until the heat has drawn out the juice; then squeeze them with a lemon squeezer. Strain this; put the juice back on the stove, and when boiling hot add the white of an egg beaten with four tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.