Sauce for Clams
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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 Kirmess cook book (1907), page 110. The excerpt below is the record exactly as published.
SAUCE FOB CLAMS ( PRICE'S PLEASURE BAY). Mrs. T. K. Egbert, New York. One tablespoonful of corn-starch, one-half table- spoonful of celery-salt, one-half tablespoonful of black pepper. Mix all in a little cold water. Add one cup of boiling hot water — it must be boiling. Add grad- ually one cup of best butter
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