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Clam Broth
From Miss Parloa's kitchen companion, 1887
Serves 1
This is a stimulating and nutritious drink.
Presented as published in 1887. 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
519Calories
63 gProtein
52 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein63 g
Carbohydrates52 g
Fiber2.6 g
Sugars0.2 g
Total Fat5 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol120 mg
Sodium2941 mg
Potassium248 mg
Calcium307 mg
Iron22 mg
Magnesium90 mg
Phosphorus825 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A360 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B1245 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate84 mcg
Choline266 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 455. The excerpt below is the record exactly as published.
Clam Broth. Get the clams in the shells. Wash them carefully in several waters. Put ten or a dozen clams in a stew-pan, and add half a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.