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Chowder
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
632Calories
9 gProtein
79 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein8.7 g
Carbohydrates79 g
Fiber2.7 g
Sugars9.7 g
Total Fat42 g
Saturated Fat6.6 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat15 g
Omega-31.8 g
Cholesterol31 mg
Sodium867 mg
Potassium155 mg
Calcium152 mg
Iron5.2 mg
Magnesium26 mg
Phosphorus304 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K82 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate121 mcg
Choline11 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 14. The excerpt below is the record exactly as published.
chowder is used, having a layer of buttered crackers on top; cover with boiling water, and cook half an hour. Take out the chowder with a perforated skimmer ; put it into a tureen ; thicken the gravy with one table-spoonful of butter rolled in one table-spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.