pescatariannut-freeegg-freesoy-free
Clams
From Kentucky receipt book, 1903
Serves 1
Serve on hot toast.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 17. The excerpt below is the record exactly as published.
Clams. Select 1 dozen large Guilford clams, wash thoroughly, anJ plunge into boiling water for a moment. Drain and open them, and use only the round plump part. Put in chafing dish a pat of butter, and when hot add a dust of flour, and cayenne pepper. Simmer the clams, until they are slightly cooked ; about 4 minutes, and pour in 1 30 KENTUCKY RECEIPT BOOK. gill of aberry wine.
Cook this with the app: pantry check, scaling, and the assistant.