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Clam Soup

Name: Clam Soup
Yield: 1 servings
Ingredients: One-half peck of clams, in the shells; Two eggs; One pint of milk; Butter, pepper and salt to suit the taste

From The Pattern cook-book, 1890

Serves 1

Do not cook the milk and clams together to avoid curdling.

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

453Calories

31 gProtein

24 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories453 kcal

Protein31 g

Carbohydrates24 g

Fiber0 g

Sugars24 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol436 mg

Sodium447 mg

Potassium878 mg

Calcium663 mg

Iron2.1 mg

Magnesium74 mg

Phosphorus730 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A334 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B125.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.7 mg

Folate48 mcg

Choline394 mg

Caffeine0 mg

Water521 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 37. The excerpt below is the record exactly as published.

CL4M SOUP. One-half peck of clams, in the shells. Two eggs. One pint of milk. Butter, pepper and salt to suit the taste

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