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Clam Consommé
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
543Calories
93 gProtein
23 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein93 g
Carbohydrates23 g
Fiber0 g
Sugars0 g
Total Fat6.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol189 mg
Sodium3793 mg
Potassium290 mg
Calcium247 mg
Iron10 mg
Magnesium120 mg
Phosphorus1249 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A568 mcg
Vitamin E4.3 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B1271 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate32 mcg
Choline410 mg
Caffeine0 mg
Water518 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 67. The excerpt below is the record exactly as published.
CLAM CONSOMME Wash 2 quarts clams in shell. Put in kettle with 14 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.