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Clams on Toast (Clovisses sur Rdties) a la Maryland
From The Swedish, French, American cook book, 1918
Serves 3
Serve very hot.
Presented as published in 1918. 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
485Calories
54 gProtein
15 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein54 g
Carbohydrates15 g
Fiber0.2 g
Sugars1.5 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol331 mg
Sodium1999 mg
Potassium295 mg
Calcium182 mg
Iron6.1 mg
Magnesium70 mg
Phosphorus754 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A364 mcg
Vitamin E2.7 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B1236 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate39 mcg
Choline352 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 192. The excerpt below is the record exactly as published.
lams on Toast ( Clovisses sur Rdties ) a la Maryland Take a quart of clams; put a large tablespoon butter in a frying pan; cut two white onions in thin slices and toast them around until they begin to get golden brown. Then add the clams; shake pan around until they commence to get hot; then add a teaspoon Worcestershire sauce and yolks of three eggs (mixed with half cup cream). Shake the pan until it commences to thicken and then add salt and pepper to taste. Have ready round pieces of toast on a platter and place clams on the toast. Garnish with parsley and lemon all around. Serve very hot. Clam Fritters ( Beignets de Clovisses ) a l’Allemande Take a quart of clams; chop wrell in a bowl; add half cup cream, two eggs, four tablespoons flour; stir; add pepper and salt to taste
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