Soft Clams, Ancient Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
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 35. The excerpt below is the record exactly as published.
Soft Clams, Ancient Style. Take a dozen nice, large, soft clams, wash them well and open them, keeping only one part of the shell with the clam. Put a piece of butter on each clam and plenty of Paprika pepper and a little strip of raw bacon
Cook this with the app: pantry check, scaling, and the assistant.