pescatariannut-freeegg-freesoy-free
Clam Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Some like a little mace and lemon juice in the seasoning.
Presented as published in 1901. 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
368Calories
45 gProtein
22 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein45 g
Carbohydrates22 g
Fiber0 g
Sugars12 g
Total Fat16 g
Saturated Fat5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol120 mg
Sodium1598 mg
Potassium485 mg
Calcium400 mg
Iron4.2 mg
Magnesium78 mg
Phosphorus745 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A303 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B1230 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline206 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 5. The excerpt below is the record exactly as published.
Clam Soup. — Take twenty-five clams, and chop fine. Put over the fire the liquor that was drained from them, pour in a cup of water, and let boil ten minutes ; then add the chopped clams, and boil half an hour. Season to taste with pepper and salt and two tablespoonfuls of butter ; let it boil again and add one quart of milk heated to scalding, stir in a tablespoonful of flour
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