pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Clam Broth
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
215Calories
37 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein37 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol75 mg
Sodium1510 mg
Potassium117 mg
Calcium105 mg
Iron4.1 mg
Magnesium50 mg
Phosphorus495 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A225 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B1228 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline163 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.
Clam Broth. Twenty-five clams washed and drained; steam until the shells open easily. Save the juice and add enough water to make 1 quart
Cook this with the app: pantry check, scaling, and the assistant.