Clam Salad

Ingredients

• Head of lettuce
• A dash of salt
• White or red pepper
• Lemon juice
• Small Little Neck clams

Method

1. 1

   The very small neck clams may be served in a salad.

2. 2

   Put them on crisp lettuce.

3. 3

   Season with a little lemon juice and white or red pepper.

4. 4

   Mayonnaise or tabasco sauce can be used.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 29. The excerpt below is the record exactly as published.

CLAM SALAD. Small Little Neck clams. White or red pepper. Head of lettuce. Mayonnaise or tabasco sauce. Lemon juice. The very small neck clams may be served in a salad. Put them on crisp lettuce. Season with a little lemon juice and white or red pepper. Mayonnaise or tabasco sauce can be used. Mrs. K. G. Hardin. BOLIVIA SALAD. 11/2 cups hard boiled potatoes 1/2 tbls. chopped chives. (cubed). 11/2 tbls. finely chopped red 3 hard boiled eggs. peppers. Mix thoroughly and pour over cream dressing, given below. CREAM DRESSING. i/i tbls. salt. 21/2 tbls, melted butter. 1/2 tbls. mustard. % cup cream. % tbls. sugar. 14 cup vinegar. 1 egg slightly beaten. Mix ingredients in order given, adding very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool. Mrs. D. F. Stevenson. PINEAPPLE AND CUCUMBER ASPIC. 1 qt. cold water. 2 cups diced cucumbers. 3 lemons. 1 box gelatine. 1 can sliced pineapple (2 cups). 1/2 cup cold water. Add juice from lemons to water; dice pineapple, peel and cut up cucumbers and add to lemon juice and water; sweeten witt pineapple juice to taste. Dissolve gelatine in a little cold watei and melt over hot water and add to mixture. Add a few drops of green vegetable coloring, pour in mold and let congeal. Serve on lettuce with mayonnaise. Mrs. S. R, Dull. WHIPPED CREAM SALAD, 1/2 lb. of marshmallows, 1 large can slice pineapple. 1/1 lb. shelled and blanched al monds. Cut each marshmallow in 4 pieces, dice pineapple and cut al- monds in half. Mix above ingredients together, DRESSING. 3 egg yolks. 2 tbls, sugar, 1 pt, cream. 4 tbls. vinegar. 60 ATLANTA WOMAN'S CLUB COOK BOOK Mix eggs, sugar and vinegar together. Cook in double boiler stirring gently until thick (about 7 minutes). Whip cream stiff and fold into this dressing. Then add to ingredients for salad by folding in very gently. This serves 10 people. Mrs. Chas. F. Rice. FROZEN PEAR SALAD. 1 can pears. Lettuce. Mayonnaise. Pack 1 can of pears in a bucket with ice and salt ; cover the top of the bucket. Let stand from li/o to 2 hours and it should be frozen. Test by shaking can. When ready to serve cut the can around the center with can opener. Then slice the frozen block as you do brick cream. Serve on lettuce with mayonnaise. Grated pineapple also is delicious frozen this way. Miss Martha Lawshe. OYSTER SALAD. 1 pt. water. 1 tbls. vinegar. 2 slices lemon. A dash of salt

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