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Clam Cocktail

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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. Use four cherrystone clams for each service.
  2. Prepare a cocktail sauce as follows: One cup of canned tomatoes, One leek, chopped fine, One onion, chopped fine, Pinch of thyme, Pinch of cloves, One-half teaspoon of mustard, One-half cup of water.
  3. Cook for fifteen minutes, cool and then rub through a sieve and add One and one-half teaspoons of salt, One teaspoon of paprika, One tablespoon of Worcestershire sauce.
  4. Mix and then divide into four portions.