Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a slice of onion
- 2 eggs may be beaten stiff
- 2 eggs may be added when taken up
- salt
- pepper
- nutmeg
Directions
Wash the clams in a little cold water, and strain the liquor. Cut out the soft parts, chop up the hard, and put to boil with the liquor. Strain and thicken with butter and flour rubbed together. Take as much milk as clams, scald with a slice of onion, add the milk and the soft clams to the soup; season with salt, pepper, butter, and a little nutmeg, and cook 2 minutes.
The whites of 2 eggs may be beaten stiff and put in the tureen, and the soup stirred into them ; or the yolks of 2 eggs may be added when taken up.