pescatariannut-freesoy-free
Clam Soup (Fine for Invalids)
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 48. The excerpt below is the record exactly as published.
CLAM SOUP. (Fine for Invalids.) Cook two quarts of clams twenty minutes in their liquor; add salt and pepper and three pints of milk, two tablespoons flour mixed with butter the size of an ^gg
Cook this with the app: pantry check, scaling, and the assistant.