Dinner
Deviled clams (No. 2)
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.
- Take two dozen clams from the shells, drain and chop.
- Scald a cup of rich milk and thicken it with two tablespoonfuls of flour rubbed into one of butter;
- remove from the fire, add gradually the beaten yolks of three eggs, paprika and celery salt to taste, a few drops of lemon juice and the chopped clams.
- Wash the clam shells, fill with this mixture, and set in a pan in the oven for ten minutes.
Historical transcription
Source method
- 1
Take two dozen clams from the shells, drain and chop. Scald a cup of rich milk and thicken it with two tablespoonfuls of flour rubbed into one of butter; remove from the fire, add gradually the beaten yolks of three eggs, paprika and celery salt to taste, a few drops of lemon juice and the chopped clams. Wash the clam shells, fill with this mixture, and set in a pan in the oven for ten minutes. Serve very hot.
Nutrition pending
No invented nutrition numbers.
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