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Clam Soup
From The household cook book, 1902
Serves 3
Add eggs last to prevent curdling.
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 The household cook book (1902) by Smiley, James B[ethuel],, page 32. The excerpt below is the record exactly as published.
CLAM SOUP.— Put 25 clams in boiling water for a few minutes. Then open them and save the liquor that comes from them; add to it an equal quantity of water, 1 tablespoon of minced parsley, 1 chop- ped onion, butter the size of an egg, cut in bits and rolled in flour; j)epper and salt to taste, 2 well beaten eggs and the chopped clams, adding lastly 1 pint of milk
Cook this with the app: pantry check, scaling, and the assistant.