nut-freeegg-freesoy-free
Clam Soup
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
Method
Nutrition per serving
416Calories
9 gProtein
33 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein9.2 g
Carbohydrates33 g
Fiber5.4 g
Sugars5 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol28 mg
Sodium459 mg
Potassium795 mg
Calcium186 mg
Iron9.4 mg
Magnesium62 mg
Phosphorus196 mg
Zinc1.2 mg
Copper1.4 mg
Manganese2.1 mg
Vitamin D1.7 mcg
Vitamin C9.7 mg
Vitamin A33 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate22 mcg
Choline25 mg
Caffeine0 mg
Water533 g
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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