pescatariannut-freesoy-free
Clam Toast
From The home cook book, 1905
Serves 1
Serve hot.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
395Calories
30 gProtein
35 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein30 g
Carbohydrates35 g
Fiber6.8 g
Sugars14 g
Total Fat18 g
Saturated Fat7.1 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol239 mg
Sodium652 mg
Potassium984 mg
Calcium397 mg
Iron4.6 mg
Magnesium90 mg
Phosphorus585 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C19 mg
Vitamin A750 mcg
Vitamin E8.6 mg
Vitamin K20 mcg
Vitamin B60.9 mg
Vitamin B1211 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.3 mg
Folate67 mcg
Choline255 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 27. The excerpt below is the record exactly as published.
CLAM TOAST Cut ofH the soft part of two dozen clams and simmer in only enough water to cover. When they have cooked thus twenty or thirty minutes, add a cup of milk into which you have stirred smooth a tablespoon of flour. Let this boil up and the flour thicken, and then stir in a beaten egg. Take 46 THE HOME COOK BOOK from the fire, add a dash of cayenne, and pour over toast which you have just toasted hot and buttered
Cook this with the app: pantry check, scaling, and the assistant.