Dinner
Clam wafers
Clam wafers, preserved from Marion Harland’s 1903 cookbook with ingredient cues including chop a dozen soft clams very, very fine, and season with pepper and a few drops of l.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Chop a dozen soft clams very, very fine, and season with pepper and a few drops of lemon juice.
- Add to them the beaten yolk of one egg and enough finely-rolled cracker crumbs to make a soft paste.
- Spread seafoam wafers thickly with this paste, lay them in a baking pan and set in the oven for five or ten minutes, or until the wafers and paste are very hot and the batter is quite stiff.
Historical transcription
Source method
- 1
Chop a dozen soft clams very, very fine, and season with pepper and a few drops of lemon juice. Add to them the beaten yolk of one egg and enough finely-rolled cracker crumbs to make a soft paste. Spread seafoam wafers thickly with this paste, lay them in a baking pan and set in the oven for five or ten minutes, or until the wafers and paste are very hot and the batter is quite stiff. Serve at once.
Nutrition pending
No invented nutrition numbers.
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