Clam or Oyster Cocktails

Name: Clam or Oyster Cocktails
Ingredients: 8 or 10 clams or oysters; One tablespoonful of tomato catsup; Two tablespoonfuls of Chili sauce; One half teaspoonful of Worcestershire sauce; A dash of tabasco or of paprika; One tablespoonful of clam or oyster liquor; The juice of one quarter of a lemon

From Luncheons, 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 Luncheons (1902) by Mary Ronald, page 17. The excerpt below is the record exactly as published.

CLAM OR OYSTER COCKTAILS Use small Little Neck clams or small Blue Point oysters. To each 8 or 10 clams or oysters use: One tablespoonful of tomato catsup, Two tablespoonfuls of Chili sauce. One half teaspoonful of Worcestershire sauce, A dash of tabasco or of paprika. One tablespoonful of clam or oyster li(.iuor, The juice of one qiiarter of a lemo

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