Clam and Tomato Consomme
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 63. The excerpt below is the record exactly as published.
Clam and Tomato Consomme Browned Crackers Sweet Gherkins Piccalilli Veal Pot Pie with Baked Dumplings Buttered Beets Baked Squash Stuffed Tomato Salad Mock Cherry Pie Cheese Coffee Cider NUT AND OLIVE CANAPS Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread. Spread fried bread with mixture and garnish with very thin strips of pimentos ; set pimolas in center of each canape. CLAM AND TOMATO CONSOMMS To four cups of Consomme add two cups each clam water and tomato pulp. Clear, and add soft part of clams
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