Dinner
Clam cocktails
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put a dozen small clams in an ice-cold bowl and pour over them a half tablespoonful, each, of Worcestershire sauce, vinegar, lemon juice and tomato catsup, a teaspoonful of horseradish and a saltspoonful, each, of salt and Tabasco sauce.
- Mix and bury in ice for an hour before serving in two small glasses.
Historical transcription
Source method
- 1
Put a dozen small clams in an ice-cold bowl and pour over them a half tablespoonful, each, of Worcestershire sauce, vinegar, lemon juice and tomato catsup, a teaspoonful of horseradish and a saltspoonful, each, of salt and Tabasco sauce. Mix and bury in ice for an hour before serving in two small glasses.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.