pescatariannut-freeegg-freesoy-freefish-free
Creamed Clams and Celery on Hominy Toast
From The bride's cook book, 1915
Serves 4
This saves bread toast.
Presented as published in 1915. 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
158Calories
4 gProtein
14 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein3.9 g
Carbohydrates14 g
Fiber0 g
Sugars4.4 g
Total Fat9.8 g
Saturated Fat7.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol11 mg
Sodium94 mg
Potassium295 mg
Calcium143 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus111 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate9.4 mcg
Choline16 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 49. The excerpt below is the record exactly as published.
CREAMED CLAMS AND CELERY ON HOMINY TOAST (This saves bread toast.) Use left-over hominy grits or prepare fresh hominy. When cooked, turn into a bread pan and when cold cut into slices like toast. Brown on both sides in a little cooking oil. Cook one cupful diced celery in two cupfuls of water un- til almost tender and the liquid is re- duced to about one-half cupful. Melt two tablespoonfuls butter substitute, stir in three tablespoonfuls flour or barley flour (or one and one-half tablespoon- fuls cornstarch) and when smooth, add gradually, stirring constantly, one and one-half cupfuls milk. When beginning to thicken, add gradually the celery water and liquor from a can of minced or whole clams. Cook and stir until thickened. Add clams and celery, season highly with salt
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