Clam Bouillon
From Fifty-two Sunday dinners, 1913
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
636Calories
13 gProtein
31 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein13 g
Carbohydrates31 g
Fiber0 g
Sugars19 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol190 mg
Sodium288 mg
Potassium363 mg
Calcium273 mg
Iron0.8 mg
Magnesium40 mg
Phosphorus288 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E1.8 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate9 mcg
Choline65 mg
Caffeine0 mg
Water884 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 26. The excerpt below is the record exactly as published.
CLAM BOUILLON 1 peck of clams (in the shells). Salt, pepper. 3 cups cold water. Whipped cream
Cook this with the app: pantry check, scaling, and the assistant.