Soft Shell Clams, Fried

Ingredients

• Soft Shell, Fried

Method

1. 1

   Fry the soft shell clams until golden brown.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead. The excerpt below is the record exactly as published.

soft shell, fried, 342. soup (see soups). 'Catawba cup, 478. Claremont sauce, 777. whipped, 863. Catfish, 1063. Claret cup, 477. Crepinettes, 636- Cauliflower, 158. Cocoanut caramels, 8. Croaker in batter, 888. Celery and beef tea, 479. custard pie, 621. Croquettes, chicken, 126. cream soup, 116. eclairs, 293. lobster, 366, 1026- Charlotte-russe, three ways, macaroons, 1021. potato, 839. 861. pie, 163. rice, 188. individual, six ways^ 862. pudding, frozen, 220. Croustades, potato, 874 Cheese, cream, 389. white custard, 677. rice, 924. smearkase, 388. Codfish balls, 911. Croutons for soup, 584 fondue, 909. stewed with potatoes, 904 ornamental, 603." Cherry ice cream, 212, 218. Coffee, 30. souflaees, 736. pie, 665. and cognac, 37. Croute-au-pot, 821. pudding, steamed, 176. cakes, 262 to 265. Cucumbers, salad, 149. •herbet, 232. family, 31. stewed, 127- III. Cup and spoon measure, 1. Doughnuts, Bismarks, 271. Eggs, poached, 96- Currant suet roil, 809- plain, 269. on toast, fancy, 554. Curry, fish baked with, 794. Ducks, broiled, 129. scrambled, country, 93. sauce, 795- shirred, 94. Custard, baked, 512. Eclairs a la creme, 782. fetewed, 541. in cups, 394. cocoanut, 293. Egg lemonade, 474. boiled, 136. chocolate, 296- Egg plant, breaaed, fried, 1050. fritters, 193. Eggs, buttered, 589. plain, 125. pie, without eggs, 577- boiling for large numbers, stewed, 1086. 97. Egg quenelles, 797, 896. Doughnuts bread, cheapest, fried, 95. English fruit pies, 303. 270. omelets, 77 to 92. Eve's pudding, 675. ENTREES AND RESTAURANT ORDERS. .n trees. Bacon and Cabbage, 169- Beef a la Mode, Allemande, 917. Jardiniere, 750. Parisienne, 881. Beef and Green Peas, a la Turque, 1058. Beef and Fried Squash, a la Creole, Beef Heart, Smothered with Onions, Stuffed and Baked, 186. Blanquette of Lamb with Peas, 602. Breast of Lamb, a la Jardiniere, 905. of Veal, a I'Anglaise, 922. Braised Mutton with Nudels, 918. Tongue, a la Flamande, 765. Brochettes of Kidneys, a la Claremont, 776. Liver, a la Bret(«nne, 731. Brisket of Veal, a la Marechale, 840. Buttered Crab on Toast, 379. Eggs on Toast, 589. Lobster on Toast, 363. Shrimp on Toast, 370. Calf's Head, a la Tortue, 796. Fried in Batter, 988. Calf's Brains in Batter, Remoulade 1003. Canapes au Fromage, 81- Catfish, Stewed with Tomatoes, 1063. Cheese Fondue, 909. Chicken a la Bechamel, 1047. au Puree de Marrons, 1057. Croquettes with French Peas, 126. Cutlets a la Bordelaise, 872. Liver Croustades, 873. Giblets in Rice Cases, 923. Giblets Sautes, with Rice, 1025. Pot Pie, Country Style, 1015. Pie, American Style, 850. Pie, plain, 110. Civet of Rabbit, a la Chasseur, 1064. Clam Chowder, Baked, 346. Clams, Fricasseed on Toast, 344. Clam Patties, 341. Clams, Scalloped, en Coquille, 338. Soft Shell, Fried, 342. Stewed. 386. Entrees. Collops of Beef, a la Macedoine, 985. Corned Beef Hash, 100. Stew with Potatoes. Corn Fritters, Maryland Style, 925. Crabs, Soft Shell, 374. Crepinettes of Veal, a la Toulouse, 636. Curry of Veal, a la Calcutta, 1048- Cutlets of Sweetbreads, a la Victoria, 883. Ducks with Green Peas, 129. Devilled Crabs, 501 and 377. Ham with Puree of Potatoes, 741. Egg-plant Stew, a la Turque, 1086. Emince of Veal, a la Portuguaise, 891. Epigramme of Lamb, a 1' Allemande, 751. a la Bordelaise, 986. a la Trianon, 716. Entrecote of Pork a la Dauphin oise, 759. Escalopes of Veal a la Bearnaise, 739. Fillet a la Chateaubriand, 41. Fillet of Beef, larded, with Mushrooms, 120. Fricandeau of Veal, a I'ltalienne, 788. Fricassee of Chicken, a la Parisienne, 723. Veal, a la Francaise, 730. Fried Oysters, 13. Giblets a la Parmentier, 1065. Grated Corn Pudding, 1017. Green Corn Pudding, 1027. Grenadins of Veal a la Napolitaine, 774. Ham and Eggs, Restaurant, 76. Roulettes with Puree of Potatoes, 741. Haricot of Mutton, a la Bourgeoise, 724. Irish Stew with Vegetables, 60. Kidneys Sautes, 581. Kromeskies a la Russe, 760. Venitienne, 961. Lamb Cutlets, a la Maintenon, 946. a la Nelson, 841. with Peas, 672. Gallimaufry, 618. Stew, a la Jardiniere, 816- Lambs' Tongues with Artichokes, 158. Larded Fillet of Beef, 120. Liver and Bacon, Restaurant, 80. IV. Entrees. Entrees. Lobster Cutlets, 365. Pigeon or Squab Pie, 971. a la Victoria, 1026. Poached Eggs, 96. Croquettes, 366. Pork, Brown Stew, 101. in Shell, 353- Cutlets a la Robert, 766. in vinegar, 354. Tenderloins, 73. Patties, a la Reine, 364. Tenderloins with Fried Appleg, 74 Lyonaise of Liver with Crusts, 1039. Potted Beefsteak, 591. Macaroni, a la Bechamel, 173. Rabbit Pot Pie, Country Style, 64 a la Creole, 1049. Ragout of Beef, a la Creole, 906. a la Genoise, 972. of Giblets, en Croustade, 923. a la Palermetane, 934. of Sweetbreads and Mushrooms, 172. a la Rossini, 802. of Veal, a la Julienne, 825. arjd Cheese, Ordinary, 585. Rissoletces, a la Marseillaise, 843. and Tomatoes, Italienne, 65. Rissoles of Sweetbread with Truffles, 806. with Creamed Cheese, 592. Roulade of Veal, a la Napolitaine, 871. Minced Beefsteak, 86. Salmi of Grouse with Olives, 1085. Ham on Toast, 513. Saute of Chicken with Rissotto, 960. Turkey with Poached Eggs, 63. Scalloped Salmon, au Vin, 772. Mushrooms, Stewed in Wine, 121. Scalloped Oysters (see Oysters). Mussells, Stewed, 351. Scallops, 343. Mutton, a la Breton ne, 849. Scollops of Mutton, a la Provencale, 799. a la Soubise, 959. Scrambled Brains in Patties, 189. Stew, a ITrlandaise, 933. Eggs, 93. New England Boiled Dinner, 59. Sweetbreads with Puree of Peas, 832. Omelet, Plain, 87. Shirred Egjjs, 94. with Cheese, 91. Shrimp Toast, 371. with Ham, 90- Small Fillets of Beef, a la Creole, 1016. with Jelly, 77- Small Patties, a la Toulouse, 790. with Onions, 89. Soft Shell Clams, Fried

Cook this with the app: pantry check, scaling, and the assistant.