Americandinner
Clam Chowder
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 23. The excerpt below is the record exactly as published.
CLAM CHOWDER. Battera deep tin basin, atrew it thickly with grated bread- crumbs, or soaked cracker; sprinkle some pepper over and bite of bntter the size of a hickory nut, and, if liked, some finely chopped parsley; then put a doable layer of clams, season with pepper, pat bite of batter over, then another layer of soaked cracker; after that clams and bite of bntter; sprinkle pepper over; add a onp of milk or water, and last); a layer of soaked crackers. Torn a plate over the basin, and bake in a hot oven for three-quarters of an hoar; ase half a pound of soda biscuit, and quarter of » pound of batter
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