nut-freeegg-freesoy-free
Clam Soup
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
637Calories
4 gProtein
4 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein3.7 g
Carbohydrates3.8 g
Fiber0.4 g
Sugars1.3 g
Total Fat67 g
Saturated Fat24 g
Monounsaturated Fat32 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol46 mg
Sodium51 mg
Potassium97 mg
Calcium15 mg
Iron0.4 mg
Magnesium6.2 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C1.9 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate7.9 mcg
Choline18 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 114. The excerpt below is the record exactly as published.
CLAM SOUP. — ^Cut salt pork into very small squares and fry a ligbt brown; add 1 large or 2 small onions, cut very fine, and cook about 10 minutes; add 2 qts. water and 1 qt. clams: mix 1 tablespoon flour with the water, put it with 1 pt. of milk
Cook this with the app: pantry check, scaling, and the assistant.