soy-free
Clam Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
692Calories
36 gProtein
15 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein36 g
Carbohydrates15 g
Fiber0.3 g
Sugars0.2 g
Total Fat53 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol129 mg
Sodium1492 mg
Potassium125 mg
Calcium107 mg
Iron4.3 mg
Magnesium49 mg
Phosphorus488 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E3.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline228 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 9. The excerpt below is the record exactly as published.
Clam Soup. Two dozen clams (little neck). Save the soft parts for frying. Boil 3 hours, with 1 cup water to three clams. Put in beef dripping about size of walnut. Mix flour and milk and thicken, adding 1 egg beaten, and a little cream
Cook this with the app: pantry check, scaling, and the assistant.