nut-free
Clam Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Some like a little mace and lemon juice in the seasoning.
Presented as published in 1901. 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
- twenty-five clams
- a cup of water
- two tablespoonfuls of butter
- one quart of milk
- a tablespoonful of flour
- pepper
- salt
Method
Chop the clams and boil their liquor with water for ten minutes.
Add chopped clams and boil for half an hour.
Season with pepper and salt, add butter, and then add scalding milk and flour.
Serve without delay.
Nutrition per serving
368Calories
45 gProtein
22 gCarbs
16 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 5. The excerpt below is the record exactly as published.
Clam Soup. — Take twenty-five clams, and chop fine. Put over the fire the liquor that was drained from them, pour in a cup of water, and let boil ten minutes ; then add the chopped clams, and boil half an hour. Season to taste with pepper and salt and two tablespoonfuls of butter ; let it boil again and add one quart of milk heated to scalding, stir in a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.