Dinner
Creamed clams
Creamed clams, preserved from Marion Harland’s 1903 cookbook with ingredient cues including drain the liquor from a pint of opened clams, and set the clams and liquor on the ra.
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.
- Drain the liquor from a pint of opened clams, and set the clams and liquor on the range in separate double boilers to heat.
- Cook together a large tablespoonful of butter and the same of flour until they bubble, then pour upon them the heated liquor and cook until smooth and thick.
- Have ready in another vessel a pint of hot cream, in which a pinch of soda has been dissolved.
- Pour this gradually upon a beaten egg, and return to the fire for a minute, stirring constantly.
- Add the chopped and heated clams to the thickened liquor, season with paprika, stir gradually into the hot eggs and cream, and pour upon squares of lightly buttered toast.
Historical transcription
Source method
- 1
Drain the liquor from a pint of opened clams, and set the clams and liquor on the range in separate double boilers to heat. Cook together a large tablespoonful of butter and the same of flour until they bubble, then pour upon them the heated liquor and cook until smooth and thick. Have ready in another vessel a pint of hot cream, in which a pinch of soda has been dissolved. Pour this gradually upon a beaten egg, and return to the fire for a minute, stirring constantly. Add the chopped and heated clams to the thickened liquor, season with paprika, stir gradually into the hot eggs and cream, and pour upon squares of lightly buttered 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.