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Cream of Clam Soup

Name: Cream of Clam Soup
Yield: 2 servings
Ingredients: Two cups of white sauce; Three cups clam broth; Salt and pepper (white)

From Twentieth century home cook book, 1905

Serves 2

Presented as published in 1905. 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

522Calories

17 gProtein

30 gCarbs

37 gFat

Full nutrition (33 nutrients)

Calories522 kcal

Protein17 g

Carbohydrates30 g

Fiber0.8 g

Sugars10 g

Total Fat37 g

Saturated Fat9 g

Monounsaturated Fat15 g

Polyunsaturated Fat11 g

Cholesterol15 mg

Sodium1642 mg

Potassium678 mg

Calcium384 mg

Iron2 mg

Magnesium39 mg

Phosphorus346 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C1.8 mg

Vitamin A329 mcg

Vitamin E1.5 mg

Vitamin K3.7 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.3 mg

Folate42 mcg

Choline68 mg

Caffeine0 mg

Water513 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 144. The excerpt below is the record exactly as published.

CREAM OF CLAM SOUP (Both). Two cups of white sauce. Three cups clam broth. Salt and pepper (white)

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