Clam Broth
From Luncheons, 1902
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 19. The excerpt below is the record exactly as published.
CLAM BROTH Boil clams in their own liquor for twenty minutes. Let the liquid settle before pouring it off. Season it with pepper and serve it very hot in cups, with a teaspoonfnl of whipped cream on the top of each cupful. About two dozen clams will give a quart of liqiior
Cook this with the app: pantry check, scaling, and the assistant.