Clam Soup III

Ingredients

• Twenty-five clams
• two quarts of water
• two tablespoons of flour
• a small lump of butter
• pepper
• salt
• yelks of two eggs
• half a pint of milk

Method

1. 1

   Boil twenty-five clams with two quarts of water for fifteen minutes.

2. 2

   When ready to serve, beat the yolks of two eggs with half a pint of milk and add to the soup, but do not let it boil again.

As published

This recipe was extracted from Cooks in clover (1889), page 5. The excerpt below is the record exactly as published.

Clam Soup, II. — Twenty-five clams chopped fine; three cjuarts of water; one onion chopped; one pint of milk. Boil half an hour, thicken with two table- spoons of corn starch and a piece of butter the size of an egg. Beat three eggs in the tureen and pour the broth boiling hot over them. Miss S. E. Brotvn. Clam Soup,' III. — Twenty-five clams, two quarts of water, two tablespoons of flour, a small lump of butter, pepper and salt; boil fifteen minutes. When ready to serve, beat the yelks of two eggs with half a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.