nut-free

Clam Soup

Name: Clam Soup
Yield: 6 servings
Ingredients: salt pork; one large onion; two quarts of water; one quart of raw potatoes; one can of clams; one tablespoonful of flour; one pint of milk

From The new home cook book, 1896

Serves 6

Presented as published in 1896. 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

salt pork
one large onion
two quarts of water
one quart of raw potatoes
one can of clams
one tablespoonful of flour
one pint of milk

Method

Fry salt pork; add onion and cook; add water and potatoes; boil; add clams; mix flour with water and milk; pour into soup and boil for five minutes; season to taste.

Nutrition per serving

416Calories

9 gProtein

33 gCarbs

28 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 27. The excerpt below is the record exactly as published.

CLAM SOUP. Mrs. A. A. Carpenter. Cut salt pork in very small squares and fry light brown ; add one large or two small onions cut very fine and cook about ten minutes; add two quarts of water and one quart of raw potatoes sliced ; let it boil. Then add one can of 62 THE HOME COOK BOOK. clams. Mix one tablespoonful of flour with water, put it with one pint of milk

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