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Clear Clam-Broth
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Soft portions of clams may be eaten or used for fritters or scalloped clams.
Presented as published in 1885. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.6 kcal
Protein1.5 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium62 mg
Potassium4.6 mg
Calcium5.7 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline6.5 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 310. The excerpt below is the record exactly as published.
CLEAR CLAM-BROTH. Wash the clams in the shells in cold water
Cook this with the app: pantry check, scaling, and the assistant.