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Corinthian Clam Bisque
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
281Calories
30 gProtein
22 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein30 g
Carbohydrates22 g
Fiber1.9 g
Sugars8.9 g
Total Fat8.3 g
Saturated Fat3.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol67 mg
Sodium1034 mg
Potassium392 mg
Calcium290 mg
Iron3.5 mg
Magnesium64 mg
Phosphorus495 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D1.6 mcg
Vitamin C3.2 mg
Vitamin A199 mcg
Vitamin E1.3 mg
Vitamin K8.3 mcg
Vitamin B60.2 mg
Vitamin B1219 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline135 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 68. The excerpt below is the record exactly as published.
CORINTHIAN CLAM BISQUE 2 dozen soft-shelled clams 2 cloves 14 cup water Blade mace 1 sliced onion 2 tablespoons cornstarch Sprig parsley 2 tablespoons cold water Salt and pepper 1 quart milk
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