Americandinnerdairy-freenut-freeegg-freesoy-free
Chowder
From The new home cook book, 1896
Serves 4
Clams and eels can be made the same way.
Presented as published in 1896. 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
525Calories
93 gProtein
18 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein93 g
Carbohydrates18 g
Fiber0.7 g
Sugars2.4 g
Total Fat12 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat4.3 g
Omega-30.4 g
Cholesterol269 mg
Sodium1910 mg
Potassium1424 mg
Calcium73 mg
Iron1.6 mg
Magnesium107 mg
Phosphorus1343 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K20 mcg
Vitamin B60 mg
Vitamin B127.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate27 mcg
Choline2.8 mg
Caffeine0 mg
Water471 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 33. The excerpt below is the record exactly as published.
CHOWDER. Mrs. P. B. Ayer. Five pounds of codfish cut in squares; fry plenty of 78 THE HOME COOK BOOK. salt pork cut in thin slices ; put a layer of pork in your kettle, then one of fish ; one of potatoes in thick slices, and one of onions in slices; plenty of pepper and salt; repeat as long as your materials last, and finish with a layer of Boston crackers
Cook this with the app: pantry check, scaling, and the assistant.