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Clam Broth No. 2
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
178Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein4.2 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol3.7 mg
Sodium802 mg
Potassium247 mg
Calcium167 mg
Iron16 mg
Magnesium28 mg
Phosphorus173 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B126.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate66 mcg
Choline22 mg
Caffeine0 mg
Water312 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. 2 To one cup of canned clam juice add two cups of boiling water
Cook this with the app: pantry check, scaling, and the assistant.