Clam Broth
From Louis' every woman's cook book, 1910
Clam broth requires no flavoring, except perhaps a little pepper or a pinch of salt.
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 3. The excerpt below is the record exactly as published.
CLAM BROTHS Take about two quarts of Duxbury soft clams. Wash them well, and put them in a saucepan. Add one quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.