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Chowder
From Original White House Cookbook, 1887
Serves 8
Adding six sliced tomatoes enhances the flavor.
Presented as published in 1887. 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
163Calories
5 gProtein
18 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein5.4 g
Carbohydrates18 g
Fiber0.7 g
Sugars7.2 g
Total Fat7.8 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol15 mg
Sodium158 mg
Potassium281 mg
Calcium173 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus170 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C3.7 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate16 mcg
Choline25 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 45. The excerpt below is the record exactly as published.
chowder ; fry out the pork very gently, and when the scraps are a good brown take them out and put in the chopped onions to fry ; they should be fried in a frying pan, and the chowder kettle be made very clean before they are put in it, or the chowder will burn. (The chief secret in chowder-making is to fry the onions so delicately that they will be missing in the chowder.) Add a quart of hot water to the onions; put in the clams, clam -water and pork scraps. After it boils, add the potatoes, and when they are cooked, the chowder is finished. Just before it is taken up, thicken it with a cup of powdered crackers, and add a quart of fresh milk. If too rich, add more water. No seasoning is needed but good black pepper
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