appetizergluten-freedairy-freenut-free
Clam Cocktail
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
- twelve small clams
- two tablespoons of catsup
- a teaspoon of horseradish
- a teaspoon of minced onion
- three shakes of Tabasco sauce
- a little lemon-juice or vinegar
Method
Open and chill clams on ice.
Mix with catsup, horseradish, onion, Tabasco, and lemon juice or vinegar.
This makes two portions.
Nutrition per serving
220Calories
34 gProtein
14 gCarbs
3 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 10. The excerpt below is the record exactly as published.
CLAM COCKTAIL Have twelve small clams opened and free from pieces of shell and from sand. Chill them on ice. Then add two FRUIT AND SHELLFISH COCKTAILS 15 tablespoons of catsup, a teaspoon of horseradish, a teaspoon of minced onion, three shakes of Tabasco sauce, and a little lemon-juice or vinegar
Cook this with the app: pantry check, scaling, and the assistant.