Mousseline of Clams

Name: Mousseline of Clams
Ingredients: three pints of boiling clam broth; one tablespoonful of cornstarch; one pint of cream; a wine-glassful of sauterne wine; salt, and Cayenne pepper

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

1868Calories

38 gProtein

32 gCarbs

175 gFat

Full nutrition (33 nutrients)

Calories1868 kcal

Protein38 g

Carbohydrates32 g

Fiber0.1 g

Sugars1.3 g

Total Fat175 g

Saturated Fat97 g

Monounsaturated Fat36 g

Polyunsaturated Fat3.5 g

Cholesterol482 mg

Sodium2936 mg

Potassium1675 mg

Calcium713 mg

Iron3 mg

Magnesium42 mg

Phosphorus694 mg

Zinc2.5 mg

Copper0.7 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E2.1 mg

Vitamin K14 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)20 mg

Folate57 mcg

Choline131 mg

Caffeine0 mg

Water1636 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 11. The excerpt below is the record exactly as published.

MOUSSELINE OF CLAMS ^ Thicken three pints of boiling clam broth with one tablespoonful of cornstarch, diluted in water. Let it boil for a few minutes. Have the yolks of three eggs 21 HE r LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK well mixed with one pint of cream, and stir this into the broth. Remove from the fire. Add a wine-glass- ful of sauterne wine, salt, and Cayenne pepper

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