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Clam Soup
From The encyclopædia of practical cookery, 1890
Serves 4
For a quick version, heat Clam liquor, add chopped Clams and seasoning, pour over whisked eggs diluted with boiling milk.
Presented as published in 1890. 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
119Calories
3 gProtein
26 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein2.9 g
Carbohydrates26 g
Fiber2.1 g
Sugars1.8 g
Total Fat3.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol7.9 mg
Sodium274 mg
Potassium127 mg
Calcium94 mg
Iron8.6 mg
Magnesium15 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K103 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate55 mcg
Choline6.2 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 377. The excerpt below is the record exactly as published.
Clam Soup. —(1) Prepare the Clams as for Steamed Clams ; then take lqt. of the Clam liquor after it has settled, put it in a saucepan, boil it, and remove the scum ; then add 1 pint of boiling water, and season with pepper, salt, cayenne, onion, and parsley. Put in the hard part of the Clams which have previously been removed, and let it simmer for a quarter-of- an-hour longer, then strain, and boil again, and while it is boiling thicken it with 2 table-spoonfuls of flour, cooked in 1 table-spoonful of butter. Put in 1 pint of hot milk or cream
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