Clam Soup
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
998Calories
102 gProtein
62 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories998 kcal
Protein102 g
Carbohydrates62 g
Fiber0 g
Sugars47 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol261 mg
Sodium3269 mg
Potassium1688 mg
Calcium1400 mg
Iron7.8 mg
Magnesium212 mg
Phosphorus1935 mg
Zinc6.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A744 mcg
Vitamin E3.8 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B1260 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.7 mg
Folate24 mcg
Choline486 mg
Caffeine0 mg
Water1711 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 27. The excerpt below is the record exactly as published.
CLAM SOUP. Chop one dozen large clams tine, put in a stew pan and add a pint of water, let them heat slowdy to the boiling point, but do not let them boil. Scald nearly a quart of milk with a little onion juice, thicken a little with flour and season. Add a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.