Clam Soup

Name: Clam Soup
Ingredients: one pint of clams; one quart of milk; two tablespoonfuls of flour; one of butter

From Physical culture cook book, 1901

For a stronger flavor, use one quart of clams.

Presented as published in 1901. 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

1049Calories

103 gProtein

74 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1049 kcal

Protein103 g

Carbohydrates74 g

Fiber0 g

Sugars47 g

Total Fat47 g

Saturated Fat19 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol290 mg

Sodium3216 mg

Potassium1704 mg

Calcium1388 mg

Iron8.6 mg

Magnesium210 mg

Phosphorus1941 mg

Zinc6.6 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A738 mcg

Vitamin E3.7 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B1259 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.6 mg

Niacin (B3)3.7 mg

Folate49 mcg

Choline481 mg

Caffeine0 mg

Water1236 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 24. The excerpt below is the record exactly as published.

Clam Soup. — Drain the liquor from one pint of clams and let it boil. Skim, and add the clams, chopped; heat one quart of milk, season to taste, thicken with two tablespoon- fuls of flour and one of butter

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