Chowder
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Ensure the pork is cut very thin and hung high to avoid burning.
Presented as published in 1906. 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
1216Calories
56 gProtein
124 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories1216 kcal
Protein56 g
Carbohydrates124 g
Fiber7.6 g
Sugars21 g
Total Fat55 g
Saturated Fat14 g
Monounsaturated Fat21 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol140 mg
Sodium455 mg
Potassium2228 mg
Calcium521 mg
Iron7 mg
Magnesium150 mg
Phosphorus993 mg
Zinc5.9 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D3.2 mcg
Vitamin C41 mg
Vitamin A81 mcg
Vitamin E2.8 mg
Vitamin K11 mcg
Vitamin B61.9 mg
Vitamin B122.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate159 mcg
Choline173 mg
Caffeine0 mg
Water589 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 3. The excerpt below is the record exactly as published.
Chowder. Fry slices of pork, cut very thin, in the dinner pot, hung high so they will not bum. Then put in a layer of fish cut small, a layer of onions, and then of potatoes, sliced as thin as a four pence, then fish, onions and potatoes again, till all are in, putting salt and pepper on each layer of onions. Cover with water and boil until potatoes are done. Put split crackers on top, and add a cup of milk
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