Clam Bouillon
From What to Have for Dinner, 1905
Presented as published in 1905. 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
3318Calories
559 gProtein
151 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories3318 kcal
Protein559 g
Carbohydrates151 g
Fiber6.3 g
Sugars0.2 g
Total Fat37 g
Saturated Fat7.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat7.5 g
Omega-30.6 g
Cholesterol1136 mg
Sodium22982 mg
Potassium2074 mg
Calcium1757 mg
Iron64 mg
Magnesium819 mg
Phosphorus7535 mg
Zinc20 mg
Copper2.9 mg
Manganese6.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3414 mcg
Vitamin E26 mg
Vitamin K49 mcg
Vitamin B60.5 mg
Vitamin B12428 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)14 mg
Folate194 mcg
Choline2463 mg
Caffeine0 mg
Water8666 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 20. The excerpt below is the record exactly as published.
CLAM BOUILLON. 4 quarts clams Salt 24 cups cold water Pepper
Cook this with the app: pantry check, scaling, and the assistant.