Breakfast
Clams on toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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 clams and boil them for five minutes in their liquor;
- drain, and add to them two tablespoonfuls of fine crumbs, a tablespoonful of butter, salt and pepper to taste, and a gill of milk in which a heaping teaspoonful of cornstarch has been dissolved.
- Stir constantly over the fire until the mixture boils, then add a gill of cream;
Historical transcription
Source method
- 1
Chop a dozen clams and boil them for five minutes in their liquor; drain, and add to them two tablespoonfuls of fine crumbs, a tablespoonful of butter, salt and pepper to taste, and a gill of milk in which a heaping teaspoonful of cornstarch has been dissolved. Stir constantly over the fire until the mixture boils, then add a gill of cream; stir for a moment longer and pour upon the toast.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.