Clam Soup I

Name: Clam Soup I
Ingredients: Four strings of clams; three pints of water; three pints of milk; yelks of three eggs; butter to taste; salt to taste; Chop parsley; roll crackers

From Cooks in clover, 1889

Mrs. H. P. Doretnus

Presented as published in 1889. 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

1229Calories

90 gProtein

74 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories1229 kcal

Protein90 g

Carbohydrates74 g

Fiber0 g

Sugars71 g

Total Fat63 g

Saturated Fat32 g

Monounsaturated Fat16 g

Polyunsaturated Fat4.8 g

Omega-30.3 g

Cholesterol781 mg

Sodium1773 mg

Potassium2488 mg

Calcium1987 mg

Iron5.2 mg

Magnesium237 mg

Phosphorus2091 mg

Zinc8.9 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A852 mcg

Vitamin E3.4 mg

Vitamin K0.8 mcg

Vitamin B61.2 mg

Vitamin B1227 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.8 mg

Niacin (B3)2.2 mg

Folate79 mcg

Choline805 mg

Caffeine0 mg

Water2947 g

As published

This recipe was extracted from Cooks in clover (1889), page 5. The excerpt below is the record exactly as published.

Clam Soup, I. — Four strings of clams chopped; boil in three pints of water half an hour. Strain through a colander, add three pints of milk, boil five minutes, add the yelks of three eggs well beaten, butter and salt to taste. Chop parsley and roll crackers

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