Clam Broth
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 271. The excerpt below is the record exactly as published.
Clam broth in cups Boiled salt mackerel Ripe olives Baked potatoes Fillet of turbot, Pelissier Corn bread Potatoes Parisienne Coffee Spinach aux croutons Omelette au rhum Coffee DINNER Lobster chowder Celery. Salted English walnuts Aiguillettes of sole, Venitienne Planked striped bass Cucumber salad Brussels sprouts and chestnuts Apple Charlotte Coffee Clam broth. Take hard or soft clams and wash well. Put in vessel with just water enough to cover, a little salt and a small piece of raw celery
Cook this with the app: pantry check, scaling, and the assistant.