Stewed Soft Clams
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 146. The excerpt below is the record exactly as published.
STEWED SOFT CLAMS (Blazer). One-half dozen large soft clams. One teaspoonful of butter. One-half pint of boiled milk. One spoonful of cracker dust. Salt and a dash of cayenne pepper
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