Clam Fritters

Ingredients

• Twelve clams
• one pint milk
• three eggs
• salt to taste
• pepper to taste
• flour enough for thin batter

Method

1. 1

   Chop clams, mix with milk, eggs, liquor, salt, pepper, and flour.

2. 2

   Fry in hot lard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 25. The excerpt below is the record exactly as published.

salt to taste, rub everything together, place back in the shell and pack it in very hard, place a small lump of butter on top of the crab, put in the oven and bake until they are a nice brown. Serve in shell hot. Mrs. L. W. Murphy. Baked Crabs. Crab meat of twelve crabs, three small onions, chopped, put into pan (frying pan) with two slices of moistened bread (add a little butter), two tomatoes chopped fine; let brown, then New Century Cook Book. 51 add two hard-boiled eggs, chopped; pepper, salt, oil, vinegar, celery, to taste; sprinkle bread crumbs, squeeze lemon juice over top and bake in the shell of crab for one-half hour. Serve with sliced lemon and crackers. Miss Lora Eidson. Deviled Crabs. Boil ten or twelve crabs, take off the under shell, take out spongy parts and sandbag, pick all meat out of back shell care- fully (so as not to break it) and out of claws; to this, chopped well, put three or four hard-boiled eggs, small cup bread crumbs, pepper (also little cayenne, or peprika), a good tablespoonful butter; mix all together with one raw egg, two tablespoonfuls vinegar to spoonful Worcestershire sauce; fill shells, sprinkle some crumbs over and bake light brown; serve hot; if any left, may be re-heated for another meal. Mrs. George M. Dugan. Soft Shell Crabs. Remove the claws, wash well and wipe, open carefully and take out the spongy part and sand bag, season inside and out with salt and pepper, dip in batter (or in egg, then in corn meal or crackers), and fry light brown; serve very hot. Mrs. G. M. Dugan. Clam Stew. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minutes and pour over toast. Mrs. M. L. S. Clam Fritters. Twelve clams chopped or not, one pint milk, three eggs, add liquor from clams, salt and pepper and flour enough for thin batter

Cook this with the app: pantry check, scaling, and the assistant.