pescatariannut-freeegg-freesoy-free

Clam Soup

Name: Clam Soup
Yield: 6 servings
Ingredients: peck clams in the shell; 1 tablespoonf ul chopped parsley; Salt to taste; 1 heaping tablespoonf ul butter; 1 saltspoonful pepper; 2 heaping tablespoonf uls flour; saltspoonful cayenne pepper; 1 pint milk or cream; 1 tablespoonful chopped onion

From Mrs. Lincoln's Boston cook book, 1884

Serves 6

Can be made quickly by heating clam broth and adding clams.

Presented as published in 1884. 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

318Calories

4 gProtein

10 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories318 kcal

Protein3.9 g

Carbohydrates10 g

Fiber2.2 g

Sugars0.5 g

Total Fat32 g

Saturated Fat17 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol91 mg

Sodium59 mg

Potassium227 mg

Calcium78 mg

Iron1 mg

Magnesium20 mg

Phosphorus82 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C3.2 mg

Vitamin A94 mcg

Vitamin E1.3 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate9.9 mcg

Choline7 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 94. The excerpt below is the record exactly as published.

Clam Soup. peck clams in the shell. 1 tablespoonf ul chopped parsley. Salt to taste. 1 heaping tablespoonf ul butter. 1 saltspoonful pepper. 2 heaping tablespoonf uls flour. saltspoonful cayenne pepper. 1 pint milk or cream. 1 tablespoonful chopped onion

Cook this with the app: pantry check, scaling, and the assistant.