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Clam-Juice Broth
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
17Calories
3 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein2.9 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6 mg
Sodium121 mg
Potassium9.3 mg
Calcium8.2 mg
Iron0.3 mg
Magnesium3.9 mg
Phosphorus40 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B122.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline13 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 363. The excerpt below is the record exactly as published.
CLAM-JUICE BROTH. Wash in cold water clams in their shells
Cook this with the app: pantry check, scaling, and the assistant.