dairy-freenut-freeegg-freesoy-freeshellfish-free
Blackfish Chowder (Bisque de Poisson noir) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 8
Cream improves the chowder immensely.
Presented as published in 1918. 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
390Calories
49 gProtein
23 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein49 g
Carbohydrates23 g
Fiber3.4 g
Sugars5 g
Total Fat10 g
Saturated Fat1.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol9.4 mg
Sodium127 mg
Potassium512 mg
Calcium710 mg
Iron14 mg
Magnesium32 mg
Phosphorus911 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C22 mg
Vitamin A64 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7 mg
Folate32 mcg
Choline22 mg
Caffeine0 mg
Water620 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 63. The excerpt below is the record exactly as published.
Blackfish Chowder ( Bisque de Poisson noir ) a la Gimo Five pounds blackfish; four potatoes, five onions, one tablespoon flour, quarter pound bacon, two quarts water, one large carrot, two tablespoons chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.