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Clam Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.
CLAM SOUP. Pour one-half pint of water into stew kettle, add one quart of milk ; allow it to boil, then add contents of a can and lump of butter (the size of a walnut)
Cook this with the app: pantry check, scaling, and the assistant.