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Clam Broth

A historical recipe from Luncheons, by Mary Ronald (1902).

A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

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 Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). 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. Boil clams in their own liquor for twenty minutes.
  2. Let the liquid settle before pouring it off.
  3. Season it with pepper and serve it very hot in cups, with a teaspoonful of whipped cream on the top of each cupful.
  4. About two dozen clams will give a quart of liquor.