Clam Soup
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Very delicious.
Presented as published in 1895. 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
3033Calories
209 gProtein
87 gCarbs
244 gFat
Full nutrition (34 nutrients)
Calories3033 kcal
Protein209 g
Carbohydrates87 g
Fiber0 g
Sugars0.6 g
Total Fat244 g
Saturated Fat106 g
Monounsaturated Fat43 g
Polyunsaturated Fat5.2 g
Omega-30.2 g
Cholesterol1546 mg
Sodium7617 mg
Potassium1313 mg
Calcium949 mg
Iron24 mg
Magnesium313 mg
Phosphorus2995 mg
Zinc9.4 mg
Copper1 mg
Manganese1.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A1320 mcg
Vitamin E9.7 mg
Vitamin K15 mcg
Vitamin B60.5 mg
Vitamin B12137 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.7 mg
Folate181 mcg
Choline1221 mg
Caffeine0 mg
Water4194 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 15. The excerpt below is the record exactly as published.
Clam Soup. 30 clams 4 tablespoons butter 3 quarts water 3 fresh eggs 4 tablespoons flour i pint milk or cream Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.