pescatariannut-freeegg-freesoy-free
Clams on Toast
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
564Calories
50 gProtein
19 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein50 g
Carbohydrates19 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol200 mg
Sodium2117 mg
Potassium354 mg
Calcium185 mg
Iron5.7 mg
Magnesium76 mg
Phosphorus779 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A295 mcg
Vitamin E2.4 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B1240 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate26 mcg
Choline219 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 72. The excerpt below is the record exactly as published.
CLAM3 ON TOAST. Chop fine two dozen clams, melt two tablespoonfuls of butter and add two tablespoonfuls of flour, then add the clams with one-half a pint of their juice; season well and let simmer fifteen minutes. Just before serv- ing add a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.