pescatariannut-freeegg-freesoy-free
Clam Soup
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
426Calories
59 gProtein
23 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein59 g
Carbohydrates23 g
Fiber0 g
Sugars8.8 g
Total Fat12 g
Saturated Fat4.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol138 mg
Sodium2235 mg
Potassium443 mg
Calcium367 mg
Iron5.9 mg
Magnesium91 mg
Phosphorus900 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A382 mcg
Vitamin E2.5 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B1242 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate21 mcg
Choline267 mg
Caffeine0 mg
Water491 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 17. The excerpt below is the record exactly as published.
CLAM SOUP Have three dozen clams. Wash, scrub, and rinse the shells. Put them in a kettle. Add three-fourths of a cup of water. Cover and heat. Boil till the clams open. Set off the fire and pick out the shells. Cut the hard part from the clams, tlirow it away, and put the soft parts in a bowl. Add three cups of milk to the liquor of the clams, and stir in a tablespoon of butter blended with a tablespoon of flour. When the flour has slightly thickened the soup, drop in the soft part of the clams. Boil up, add salt, and also a dash of cayenne
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