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Clam Juice Cocktail
From Boston Cooking-School cook book, 1896
Serves 2
Quick Clam Juice Cocktail: Use canned clam juice and season as above.
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
449Calories
58 gProtein
36 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein58 g
Carbohydrates36 g
Fiber2.7 g
Sugars12 g
Total Fat8.9 g
Saturated Fat1.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol112 mg
Sodium10767 mg
Potassium790 mg
Calcium527 mg
Iron16 mg
Magnesium180 mg
Phosphorus981 mg
Zinc3.5 mg
Copper1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A375 mcg
Vitamin E3.6 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B1247 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate29 mcg
Choline260 mg
Caffeine0 mg
Water514 g
Estimated from matched ingredients across 2 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 51. The excerpt below is the record exactly as published.
CLAM JUICE COCKTAIL 11% dozen clams in the shell 1 tablespoon powdered sugar 3 tablespoons water Few grains celery salt 14 cup catsup 1 cup clam juice 3 drops Tabasco Sauce Finely crushed ice 2 tablespoons lemon juice
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