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Boiled Clams

From an old cookbook · modernised transcription
By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Clams

Ingredients

Directions

  1. Clams can be boiled or roasted until they open. Take from shells. Season with pepper and salt. Cook ten min- utes. Serve hot.

  2. Broil clams as you would oysters.

  3. Crabs must be put on the fire in cold water. Heat gradually and boil one-half hour.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Elizabeth Lyles Wilson (1860–1924). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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