Cream of Clams
From A Little Cook-Book for a Little Girl, 1905
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 A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 26. The excerpt below is the record exactly as published.
Cream of Clams 1 dozen hard clams, or one bunch of soft ones. 1 quart of rich milk. 1 tablespoonful butter. 1 tablespoonful flour. 3 shakes of pepper
Cook this with the app: pantry check, scaling, and the assistant.