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Box Clam Roast
From Kentucky receipt book, 1903
Serves 2
Serve hot.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 25. The excerpt below is the record exactly as published.
Box Clam Boast. Take 2 dozen clams, drain off the liquor. Chop the meat fine. Have saucepan with tight-fitting cover. Put in the bottom of sauce- pan a layer of bread (not sliced too thick), then clams, butter, salt and pepper ; another layer of bread and clams, butter, salt and pep- per; then pour in some of the liquor. Cover closely, set saucepan in kettle of hot water and boil 1% hours
Cook this with the app: pantry check, scaling, and the assistant.