pescatariannut-freeegg-freesoy-free
Clam Soup
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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
171Calories
24 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein24 g
Carbohydrates11 g
Fiber1.3 g
Sugars1.1 g
Total Fat2.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol47 mg
Sodium955 mg
Potassium136 mg
Calcium82 mg
Iron3.3 mg
Magnesium41 mg
Phosphorus326 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A148 mcg
Vitamin E1.1 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline104 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 1. The excerpt below is the record exactly as published.
CLAM SOUP. Boil one quart of clams with their Jiquor, and one pint of water three minutes. Strain, remove beards, return to fire the hard portions and the liquor. Add three sprigs parsley, small piece onion and a blade of mace. Cook slowly for half an hour. Cook in saucepan piece of butter size of an egg, one large tablespoonful of flour. Add to this when done a pint of hot rich milk, then the clam liquor strained, then the soft parts of the clams which SOUPS. 13 you have reserved. Season with salt and cayenne pepper
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