pescatariangluten-freenut-freesoy-free
Clam Soup
From Twentieth century home cook book, 1905
Serves 6
Recipe attributed to Mrs. Shefhard.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 42. The excerpt below is the record exactly as published.
CLAM SOUP. Twenty-five large clams chopped fine ; stew one hour in their own liquor and two quarts of water ; strain and put over the fire ; as soon as it boils add one pint of milk, thicken with a piece of butter the size of an egg, mixed well with flour; beat three eggs
Cook this with the app: pantry check, scaling, and the assistant.