Americandinner
Chowder
From Gancel's culinary encyclopedia of modern cooking, 1920
Can be made with various styles: Family style thickened with cream sauce, or Canadienne with haddock.
Presented as published in 1920. 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
661Calories
73 gProtein
82 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories661 kcal
Protein73 g
Carbohydrates82 g
Fiber16 g
Sugars16 g
Total Fat5.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.4 g
Cholesterol159 mg
Sodium3018 mg
Potassium4092 mg
Calcium476 mg
Iron11 mg
Magnesium181 mg
Phosphorus1118 mg
Zinc8.5 mg
Copper2.2 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C334 mg
Vitamin A408 mcg
Vitamin E0.1 mg
Vitamin K5.1 mcg
Vitamin B62.2 mg
Vitamin B12234 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate183 mcg
Choline37 mg
Caffeine0 mg
Water997 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 33. The excerpt below is the record exactly as published.
Chowder, Clam chowder soup, chopped salt pork, onions, leeks, celery, green peppers, smothered w. butter, cooked clams chopped, add juice, and pot, tom. in dice, thyme leaf
Cook this with the app: pantry check, scaling, and the assistant.