Clam Soup

Name: Clam Soup
Ingredients: Twenty five clams; one quart milk; tablespoonful butter; tablespoonful chopped parsley; three potatoes; two large tablespoon- fuls flour; salt and pepper

From The Elm City cook book, 1896

This gives a very delicate soup.

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

1849Calories

190 gProtein

172 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1849 kcal

Protein190 g

Carbohydrates172 g

Fiber9.5 g

Sugars51 g

Total Fat52 g

Saturated Fat20 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat3.2 g

Omega-30.3 g

Cholesterol448 mg

Sodium6409 mg

Potassium3858 mg

Calcium1648 mg

Iron21 mg

Magnesium414 mg

Phosphorus3240 mg

Zinc11 mg

Copper1.1 mg

Manganese1.7 mg

Vitamin D9.4 mcg

Vitamin C89 mg

Vitamin A1212 mcg

Vitamin E7.3 mg

Vitamin K11 mcg

Vitamin B62 mg

Vitamin B12118 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2 mg

Niacin (B3)10 mg

Folate143 mcg

Choline878 mg

Caffeine0 mg

Water2009 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 23. The excerpt below is the record exactly as published.

CLAM SOUP. Twenty five clams, one quart milk, tablespoonful butter, table- spoonful chopped parsley, three potatoes, two large tablespoon- fuls flour, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.