Clam Scallops

Name: Clam Scallops
Ingredients: Chop fifty clams fine; a cupful of crushed cracker; half a cupful of milk; two beaten eggs; a tablespoonful of melted butter; half a teaspoonful of salt; a pinch of mace; the same of cayenne-pepper

From The universal cookery book, 1887

Serve with sliced lemon.

Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 12. The excerpt below is the record exactly as published.

Clam Scallops. Chop fifty clams fine, and drain off in a colander all the liquor that will come away. Mix this in a bowl with a cupful of crushed cracker, half a cupful of milk, two beaten eggs, a tablespoonful of melted butter, half a teaspoonful of salt, a pinch of mace and the same of cayenne-pepper

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