Chowder
From On habits and manners, 1888
Presented as published in 1888. 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
3187Calories
363 gProtein
214 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories3187 kcal
Protein363 g
Carbohydrates214 g
Fiber33 g
Sugars27 g
Total Fat93 g
Saturated Fat33 g
Monounsaturated Fat40 g
Polyunsaturated Fat15 g
Omega-30.1 g
Cholesterol1303 mg
Sodium9152 mg
Potassium9204 mg
Calcium737 mg
Iron17 mg
Magnesium737 mg
Phosphorus8445 mg
Zinc13 mg
Copper2.3 mg
Manganese5.6 mg
Vitamin D8.2 mcg
Vitamin C217 mg
Vitamin A102 mcg
Vitamin E14 mg
Vitamin K56 mcg
Vitamin B65.2 mg
Vitamin B1245 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)2.7 mg
Niacin (B3)29 mg
Folate227 mcg
Choline153 mg
Caffeine0 mg
Water3485 g
As published
This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 79. The excerpt below is the record exactly as published.
CHOWDER. Three slices salt pork fried brown ; three onions fried in the fat . one quart boiled potatoes, mashed ; two pilot biscuit broken line , one tablespoonful thyme ; three tablespoonfuls pepper : half a tea- spoonful cloves ; a little salt, six pounds fresh fish
Cook this with the app: pantry check, scaling, and the assistant.