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Clam Soup

Name: Clam Soup
Yield: 6 servings
Ingredients: 24 clams; 1/2 gallon water; 2 tablespoons butter; 2 onions; Salt and pepper to taste

From The Blue grass cook book, 1904

Serves 6

Presented as published in 1904. 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

158Calories

24 gProtein

10 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories158 kcal

Protein24 g

Carbohydrates10 g

Fiber0.9 g

Sugars2.1 g

Total Fat5.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol58 mg

Sodium974 mg

Potassium151 mg

Calcium84 mg

Iron2.7 mg

Magnesium39 mg

Phosphorus332 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A144 mcg

Vitamin E1.1 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B1218 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate18 mcg

Choline107 mg

Caffeine0 mg

Water487 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 15. The excerpt below is the record exactly as published.

CLAM SOUP 24 clams, ■| gallon water, 2 tablespoons butter, 2 onions, Salt and pepper to taste

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