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Baked Clam Chowder— Hotel Side Dish

Name: Baked Clam Chowder— Hotel Side Dish
Yield: 5 servings
Ingredients: 1 cupful clams; 1 cup of the clam liquor; 1 cup salt pork cut in dice; 2 cups sliced raw potatoes; 1 small onion; 1 teaspoon mixed salt and pepper; 1 cup milk; 1/2 cup crushed crackers

From Cooking for profit, 1886

Serves 5

Ensure the chowder does not boil over.

Presented as published in 1886. 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

681Calories

14 gProtein

29 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories681 kcal

Protein14 g

Carbohydrates29 g

Fiber3.7 g

Sugars4.6 g

Total Fat56 g

Saturated Fat20 g

Monounsaturated Fat25 g

Polyunsaturated Fat7.7 g

Omega-30.2 g

Cholesterol53 mg

Sodium621 mg

Potassium556 mg

Calcium141 mg

Iron6.9 mg

Magnesium48 mg

Phosphorus251 mg

Zinc1.2 mg

Copper0.8 mg

Manganese1.3 mg

Vitamin D2.3 mcg

Vitamin C7 mg

Vitamin A61 mcg

Vitamin E0.7 mg

Vitamin K8.4 mcg

Vitamin B60.3 mg

Vitamin B125.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate29 mcg

Choline51 mg

Caffeine0 mg

Water182 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 105. The excerpt below is the record exactly as published.

Baked Clam Chowder— HoteJ Side Dish. 1 cupful clams. 1 cup of the clam liquor. 1 cup salt pork cut in dice. 2 cups sliced raw potatoes. 1 small onion. 1 teaspoon mixed salt and pepper, 1 cup milk. •J cup crushed crackers

Cook this with the app: pantry check, scaling, and the assistant.