Clam Toast

Name: Clam Toast
Ingredients: Chop 2 dozen clams up very fine; a cup of milk; Add the beaten yolks of 2 eggs; enough flour to thicken slightly; a dash of cayenne

From 365 breakfast dishes, 1901

Presented as published in 1901. 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

1115Calories

162 gProtein

46 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1115 kcal

Protein162 g

Carbohydrates46 g

Fiber0 g

Sugars12 g

Total Fat27 g

Saturated Fat9.5 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat4 g

Omega-30.2 g

Cholesterol689 mg

Sodium6004 mg

Potassium945 mg

Calcium730 mg

Iron17 mg

Magnesium223 mg

Phosphorus2345 mg

Zinc7.2 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A1102 mcg

Vitamin E7.7 mg

Vitamin K2.2 mcg

Vitamin B60.4 mg

Vitamin B12111 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)3.7 mg

Folate95 mcg

Choline961 mg

Caffeine0 mg

Water1049 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 18. The excerpt below is the record exactly as published.

Clam Toast. Chop 2 dozen clams up very fine; cook them gently for half an hour in a little boil- ing water. Add the beaten yolks of 2 eggs, a dash of cayenne, a cup of milk, enough flour to thicken sliglitly

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