pescatariannut-freesoy-free
Clam Bisque Soup
From Kirmess cook book, 1907
Serves 8
This recipe serves eight people.
Presented as published in 1907. 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 Kirmess cook book (1907), page 22. The excerpt below is the record exactly as published.
CLAM BISQUE SOUP, Miss Emma Jube, Newark, N. J. Thirty six soft clams, one quart milk, one pint of liquor and water, piece of butter size of an egg, about three tablespoons of flour, one egg
Cook this with the app: pantry check, scaling, and the assistant.