Clam Soup
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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 Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 6. The excerpt below is the record exactly as published.
nd a piece of butter as large as an ^%% into the pot and heat gradually. When hot, stir in the strained liquor of one pint of oysters, very gradually, to prevent the milk from curdling, then one- quarter pound of crushed crackers or bread crumbs. When it has come to a boil put in the oys- ters (one pint), and let it cook till the edges of the oys- ters curl up, when it should be seasoned and served. Clam Soup. Exactly the same as oyster soup, using clams instead of oysters. Onion Soup. Put three tablespoonfuls of butter in a frying pan, cut six large onions in slices, and stir them into the butter over the fire till they begin to cook. Then cover tight and set them where they will simmer slowly for half an hour. Put a quart of milk
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