gluten-freenut-freeegg-freesoy-free
Baked Chowder
From The Cook County cook book, 1912
Serves 4
Brown the chowder after baking.
Presented as published in 1912. 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
609Calories
51 gProtein
9 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein51 g
Carbohydrates8.9 g
Fiber1.2 g
Sugars5.1 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol186 mg
Sodium555 mg
Potassium1312 mg
Calcium165 mg
Iron4.5 mg
Magnesium103 mg
Phosphorus690 mg
Zinc27 mg
Copper1.9 mg
Manganese0.3 mg
Vitamin D2.6 mcg
Vitamin C5.1 mg
Vitamin A97 mcg
Vitamin E2.5 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B128.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.8 mg
Folate29 mcg
Choline202 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 147. The excerpt below is the record exactly as published.
BAKED CHOWDER.— Fry a small sliced onion in a large spoonful of butter; strain, and return butter to the frying-pan. Have ready 2 lbs. of cod, or other firm fis'h, cut into inch squares; put into the hot butter, and toss and turn until they are well coated; pack the fish in a buttered bake-dish alternately with slices of par- boiled potatoes, Yi lb. fat salt pork, minced fine, bits of butter rolled in flour, minced parsley, and 2 tomatoes, chopped. Season a large cupful of oyster liquor with paprika and salt, and pour over all. Cover with split Boston crackers, soaked in milk for half an hr.
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