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Clam Soup
From Atlanta women's club cook book, 1921
Serves 6
Recipe by Mrs. C. B. Cresse.
Presented as published in 1921. 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
243Calories
29 gProtein
15 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein29 g
Carbohydrates15 g
Fiber0.4 g
Sugars8.9 g
Total Fat8.6 g
Saturated Fat3.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol72 mg
Sodium1013 mg
Potassium354 mg
Calcium270 mg
Iron2.6 mg
Magnesium53 mg
Phosphorus484 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C1.9 mg
Vitamin A194 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B1219 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline133 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 70. The excerpt below is the record exactly as published.
CLAM SOUP. 1 pt. water. 3 potatoes. 1 small onion. 1 tbls. butter. 1 qt. clams. Salt and pepper. 1 qt. milk
Cook this with the app: pantry check, scaling, and the assistant.