Clam-Juice Broth
From Council cook book, 1908
Presented as published in 1908. 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
390Calories
67 gProtein
16 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein67 g
Carbohydrates16 g
Fiber0 g
Sugars0 g
Total Fat4.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol136 mg
Sodium2726 mg
Potassium209 mg
Calcium177 mg
Iron7.3 mg
Magnesium86 mg
Phosphorus898 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A408 mcg
Vitamin E3.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B1251 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline295 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from Council cook book (1908), page 7. The excerpt below is the record exactly as published.
Clam-Juice Broth. Wash in cold water clams in their shells, place them on a stove without water, except a few drops
Cook this with the app: pantry check, scaling, and the assistant.