Americandinnerpescatariangluten-freedairy-freenut-freeegg-freesoy-free
Chowder
From The household (of the Detroit free press), 1886
Serves 5
Presented as published in 1886. 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
447Calories
83 gProtein
18 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein83 g
Carbohydrates18 g
Fiber3.1 g
Sugars8.4 g
Total Fat3.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol195 mg
Sodium283 mg
Potassium2146 mg
Calcium114 mg
Iron2.1 mg
Magnesium164 mg
Phosphorus974 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.1 mcg
Vitamin C18 mg
Vitamin A55 mcg
Vitamin E3 mg
Vitamin K1.3 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate66 mcg
Choline307 mg
Caffeine0 mg
Water531 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 505. The excerpt below is the record exactly as published.
CHOWDER. Slice six large onions and fry in the gravy of fried salt pork ; cut five pounds of bass or cod into strips about three inches long and one inch thick and line the bottom of a pot with them ; scatter in a few slices of onions, a little salt, half a dozen whole black peppers, one or two cloves, a pinch of thyme and one of parsley, a tablespoonful of tomato or mush- room catsup and six oysters
Cook this with the app: pantry check, scaling, and the assistant.