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Chowder, No. 1
From The economical cook book, 1905
Serves 8
Can be improved by adding raw oysters.
Presented as published in 1905. 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
247Calories
51 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein51 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.1 g
Saturated Fat1.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol170 mg
Sodium1252 mg
Potassium700 mg
Calcium34 mg
Iron0.3 mg
Magnesium56 mg
Phosphorus672 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B123.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline19 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 11. The excerpt below is the record exactly as published.
Chowder, Vo. 1. Gat three qaarters of a poand of the fat of pickled pork into thin slioeS; oat the slices into strips, covcff the bottom of a pot with some of the strips, have ready cleaned and washed a cod- fish weighing five or six pounds, cut the fbh in pieces, lay on the pork a layer of the fish, season with pepper and salt, and put oyer it a few slices of onion ; coyer this layer with buttered crackers; then proceed as befbre with a layer of pork, fish, seasoning and crackers, until you haye used all your fish ; coyer the top with the buttered cracker, pour cold water on sufficient to coyer the top
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