Scalloped Clams
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve immediately with parsley garnish.
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 34. The excerpt below is the record exactly as published.
Scalloped Clams. Wash thoroughly six or eight good sized clam shells. All them with clam force- meat, flatten them with the hand, spread over sifted breadcrumbs, smooth with the blade of a knife, and moisten with a little clarified *butter
Cook this with the app: pantry check, scaling, and the assistant.