appetizer
Baked Clams
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 69. The excerpt below is the record exactly as published.
Baked Clams. — Wash and scrub the shells, put them in a large dripping-pan in a very hot oven and when the shells o[ en they are done. Serve on the half shell and let each person season them to taste with melted butter, pepper and vinegar
Cook this with the app: pantry check, scaling, and the assistant.