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Clam Broth No. 1
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
206Calories
35 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein35 g
Carbohydrates8.6 g
Fiber0 g
Sugars0 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol72 mg
Sodium1452 mg
Potassium110 mg
Calcium101 mg
Iron3.9 mg
Magnesium48 mg
Phosphorus475 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A216 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B1227 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline156 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.
Clam Broth No. i. — To one dozen clams, finely chopped, add two cups of cold water
Cook this with the app: pantry check, scaling, and the assistant.