pescatariannut-freeegg-freesoy-free
Manhattan Clam Bisque
From Boston Cooking-School cook book, 1896
Serves 8
Serves 8.
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
689Calories
41 gProtein
21 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein41 g
Carbohydrates21 g
Fiber0 g
Sugars5.9 g
Total Fat52 g
Saturated Fat27 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol218 mg
Sodium1935 mg
Potassium410 mg
Calcium319 mg
Iron4 mg
Magnesium69 mg
Phosphorus662 mg
Zinc2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A252 mcg
Vitamin E1.7 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B1227 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate17 mcg
Choline175 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 8 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 67. The excerpt below is the record exactly as published.
MANHATTAN CLAM BISQUE 2 quarts clams in shells 3% tablespoons flour 4 cup cold water 1% teaspoon salt Hot water Few grains paprika 3 tablespoons butter 4 cup cream 4 cup milk
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