Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Clam Bouillon
From The Institute cook book, 1913
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 1 dozen clams in shells
- 1 pint milk
- 2 cups water
- Vz tablespoon butter
- Salt
- red pepper
Method
Scrub the clams and put them in a covered vessel over the fire in the water.
Heat the milk separately.
Boil the clams until the shells open; fill bouillon cups half full of broth; then pour in the milk, to which the butter and seasoning have been added.
Nutrition per serving
75Calories
4 gProtein
6 gCarbs
5 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 13. The excerpt below is the record exactly as published.
CLAM BOUILLON 1 dozen clams in shells 1 pint mslk ^ 2 cups water Vz tablespoon butter Salt and red pepper Scrub the clams and put them in a covered vessel over the fire in the water. Heat the milk separately. Boil the clams until the shells open; fill bouillon cups half full of broth; then pour in the milk, to which the butter and seasoning have been added. OYSTER BOUILLON 25 oysters 1 pint milk
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