Stewed Soft Clams
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 379. The excerpt below is the record exactly as published.
Stewed Soft Clams. — (1) Wash 31 dozen of fresh soft Clams so that no sand adheres to them after they are opened, lay them carefully in the palm of the left hand, and with the fingers of the right remove the body carefully, but nothing else, being very careful not to break it, and . throwing away all the other parts. When all are pre- pared, place them in a stewpan, with loz. of butter, -J- pinch of white pepper, 1 wineglassful of Madeira wine, and two finely-hashed medium-sized truffles ; place the cover on the pan, and cook gently for eight minutes. Put the yolks of three eggs into a bowl, add 1 pint of sweet cream
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