pescatariannut-freeegg-freesoy-free
Clam Soup
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
465Calories
55 gProtein
23 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein55 g
Carbohydrates23 g
Fiber0 g
Sugars7.8 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol140 mg
Sodium2069 mg
Potassium421 mg
Calcium343 mg
Iron5.6 mg
Magnesium85 mg
Phosphorus839 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A352 mcg
Vitamin E2.3 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B1239 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline246 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 109. The excerpt below is the record exactly as published.
Clam Soup Boil fifty clams twenty minutes in their own liquor; chop them very fine; add one quart of milk and thicken with a little flour (about three tablespoons) previously rubbed smooth with a little milk. Let it boil a few minutes, then add a gill of cream
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