Soft-Shell Clams
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 68. The excerpt below is the record exactly as published.
SOFT-SHELL CLAMS Clams, Chopped onions, 1 teaspoon, , Chopped parsley, 1 teaspoon. Butter, 1 heaping tablespoon, Egg, 1 yolk. Cream, 1 tablespoon, Madeira, or sherry, 1 wine-glass
Cook this with the app: pantry check, scaling, and the assistant.