Recipe: Clam Bisque

  • 1 pint clams 1/8 teaspoon pepper
  • 1 cup water 2 cups hot milk
  • 1 slice onion 1 tablespoon butter
  • 1/8 teaspoon soda 2 tablespoons flour
  • ¼ teaspoon celery salt 1 teaspoon chopped parsley
  • 1 teaspoon salt

Remove necks and gills from clams, and chop fine; simmer with the soft part of clams, water, and onion for fifteen minutes; add soda and seasonings; thicken the milk with the butter and flour cooked together; add to clams, sprinkle with parsley, and serve at once.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: French Pineapple Bisque

Beat the yolks of 4 EGGS with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Tomato Bisque

  • 2 cups tomatoes 1 teaspoon sugar
  • 1 slice onion 1½ teaspoons salt
  • Bit of bay leaf 1/8 teaspoon pepper
  • 2 cloves 3 cups hot milk
  • 1 cup boiling water 2 tablespoons butter
  • ¼ teaspoon soda 3 tablespoons flour

Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, and press through a sieve; add soda, sugar, salt, and pepper; thicken milk with butter and flour blended together, and add to tomato just before serving. Serve with croutons.

Better Meals for Less Money, by Mary Green (Year 1909)