Clam Bouillon
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 1 peck of clams (in the shells).
- 3 cups cold water.
- Salt, pepper.
- Whipped cream.
- PROCESS: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel.
- Put in a kettle, add cold water, cover closely and bring water gradually to boiling point, steam until all the shells are opened.
- Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups.
- Drop a spoonful of whipped cream on top of each service and sprinkle with paprika.