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Chowder à la Creole
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
61Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories61 kcal
Protein2.4 g
Carbohydrates11 g
Fiber2.9 g
Sugars6.2 g
Total Fat0.7 g
Sodium740 mg
Potassium632 mg
Calcium30 mg
Iron2 mg
Magnesium33 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C16 mg
Water160 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 24. The excerpt below is the record exactly as published.
Chowder k la Creole. This chowder can be made from the above recipe, asing three cups of strained tomatoes
Cook this with the app: pantry check, scaling, and the assistant.