Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 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
- two quarts of clams
- a small piece of beef
- a pint of sweet cream
- two eggs well
- four crackers pounded fine
- pepper
- salt
- parsley
- mace
Directions
Boil a small piece of beef or the scrag end of the neck of veal : season it with pepper and salt, and let it boil very gently till the meat is well cooked. Then strain it. Beat the yolks of two eggs well, with some chopped parsley, and pour the soup in the tureen on the eggs. Keep stirring it all the time. A little rice will improve this soup very much: put the soup in the boiler again, after it is strained, and cook till done.
CLAM SOUP. Take two quarts of clams. After they are opened, cut ofi" the beards and put them down to cook, with equal quantities of the water and the liquor. Take four crackers pounded fine and rolled in butter ; stir in very gently: season with pepper, salt, chopped parsley, a little mace, and add a pint of sweet cream, just before you take it up.
130 FAMILY RECEIPT BOOK.