Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Clam Soup
From The new home cook book, 1896
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- salt pork
- one large onion
- two quarts of water
- one quart of raw potatoes
- one can of clams
- one tablespoonful of flour
- one pint of milk
Method
Fry salt pork; add onion and cook; add water and potatoes; boil; add clams; mix flour with water and milk; pour into soup and boil for five minutes; season to taste.
Nutrition per serving
416Calories
9 gProtein
33 gCarbs
28 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 27. The excerpt below is the record exactly as published.
CLAM SOUP. Mrs. A. A. Carpenter. Cut salt pork in very small squares and fry light brown ; add one large or two small onions cut very fine and cook about ten minutes; add two quarts of water and one quart of raw potatoes sliced ; let it boil. Then add one can of 62 THE HOME COOK BOOK. clams. Mix one tablespoonful of flour with water, put it with one pint of milk
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