Soft Clams, Newburg
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, Ncwburg. Thoroughly clean and remove all sand from about forty to forty-five soft fresh clams, place them in a stewpan with one ounce of butter, half a pinch of white pepper, a wineglassful of Madeira wine and a couple of well-hashed truffles, place on the lid and cook gently for about eight minutes ; then break three egg yolks into a bowl, add a pint of sweet cream
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