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Clam Soup
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. 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
550Calories
94 gProtein
23 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein94 g
Carbohydrates23 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat1.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol213 mg
Sodium3847 mg
Potassium296 mg
Calcium251 mg
Iron10 mg
Magnesium122 mg
Phosphorus1269 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A576 mcg
Vitamin E4.4 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B1272 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate32 mcg
Choline416 mg
Caffeine0 mg
Water507 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 122. The excerpt below is the record exactly as published.
Clam Soup. — Wash four dozen clams, open them and let them lie on the half- shell until the water has run out. Chop them fine with celery, mace and pepper, and an onion if you like it. Put the liquor and all in a saucepan and thicken with two tablespoonfuls of butter
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