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Clam Cocktail
From Lowney's cook book, 1907
Serves 1
The clams may be mixed with the sauce and served in halves of grapefruit, in lemon shells, or tomato cups. Set on a bed of ice.
Presented as published in 1907. 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
- 1 pint small clams
- 1 tablespoon tomato catsup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon horseradish
- 1 teaspoon salt
- 2 tablespoons vinegar
- 3 tablespoons lemon juice
- few grains cayenne
- few drops tabasco
Method
Place clams in shallow dish after removing the black parts.
Mix other ingredients.
Pour over clams, and let stand for several hours.
Serve ice cold in small glasses, as a first course.
Nutrition per serving
554Calories
73 gProtein
47 gCarbs
9 gFat
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 13. The excerpt below is the record exactly as published.
Clam Cocktail 1 pint small clams 1 tablespoon tomato catsup 2 tablespoons Worcestershire 1 tablespoon horseradish sauce 1 teaspoon salt 2 tablespoons vinegar few grains cayenne 3 tablespoons lemon juice few drops tabasco
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