Clam Soup
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 70. The excerpt below is the record exactly as published.
Clam Soup. Chicken Croquettes. Potatoes. Peas. Bread and Butter. Berry Pudding. Supper— Fried Egg-plant. Bread and Butter. Sliced Pineapple. Cake. Tea. Clam Soup.— Wash 30 clams and cook in 1% quarts boiling water until they open, then skim them out, chop the meat, put it back in the soup, add i pint hot milk, a lump of butter and a little pepper
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