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Fried Soft-shell Clams
From European and American cuisine, 1914
Serves 2
Beef fat or larding pork may be used instead of lard or butter.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 83. The excerpt below is the record exactly as published.
Fried Soft-shell Clams. — Procure freshly opened soft-shell dams, remove them with a fork out of their liquor on to a soft towel, and after drying lay the clams on a dish, dust over with flour ; then take each one separately on a fork, dip first in beaten egg) then roll in cracker dust, lay them thus prepared on a clean board for 30 minutes to dry. Place a frying pan with 1 ounce pure lard and 1 ounce butter
Cook this with the app: pantry check, scaling, and the assistant.