pescatariannut-freesoy-free
Clam Toast
From The new Annie Dennis cook book, 1905
Serves 3
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
643Calories
61 gProtein
57 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein61 g
Carbohydrates57 g
Fiber2.3 g
Sugars6.9 g
Total Fat17 g
Saturated Fat2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol102 mg
Sodium2563 mg
Potassium313 mg
Calcium270 mg
Iron7.8 mg
Magnesium86 mg
Phosphorus757 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A301 mcg
Vitamin E4.3 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B1236 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate99 mcg
Choline228 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 53. The excerpt below is the record exactly as published.
Clam Toast 2 doz. small clams 8 slices toast (buttered) 2 eggs (yolks) 14 teaspoonful salt V2 cupful milk (scalded) Clean the clams and cut into small pieces; simmer a few minutes. Beat the egg yolks, add slowly to the scalded milk, combine with clams ; add seasoning, pour over buttered toast on a hot platter. Tomato Toast 2 tomatoes A slice of onion 2 eggs 1/4 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.