Americandinner
Clam Chowder
From Efficiency in home-making and first-aid to good cooking, 1915
White stock can be made by boiling veal knuckle or bones from chicken or turkey, as for soup.
Presented as published in 1915. 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 Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 59. The excerpt below is the record exactly as published.
CLAM CHOWDER. 2 ounces of corned pork. 1 large tomato. 1 large potato. 8 clams. 1 large onion. About a quart of water
Cook this with the app: pantry check, scaling, and the assistant.