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Chowder (with Vegetables)

Name: Chowder (with Vegetables)
Yield: 8 servings
Ingredients: one and a half dozen clams; five large potatoes; five tomatoes; one-half can; one large onion; two carrots; one-quarter head cabbage; three slices of bacon; one turnip; one bay leaf; celery salt; parsley; pepper

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. 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

216Calories

17 gProtein

29 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories216 kcal

Protein17 g

Carbohydrates29 g

Fiber4 g

Sugars5.3 g

Total Fat3.5 g

Saturated Fat1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol31 mg

Sodium613 mg

Potassium825 mg

Calcium82 mg

Iron2.6 mg

Magnesium58 mg

Phosphorus285 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A243 mcg

Vitamin E1.2 mg

Vitamin K27 mcg

Vitamin B60.5 mg

Vitamin B1210 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate47 mcg

Choline81 mg

Caffeine0 mg

Water297 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 110. The excerpt below is the record exactly as published.

owder (with Vegetables) Take one and a half dozen clams, separate from bellies, then chop remaining part of clams; (bellies are always placed in chowder whole) five large potatoes, five tomatoes or one-half can, one large onion, two carrots, one-quarter head cabbage, three slices of bacon fried brown before adding, one turnip, one bay leaf, celery salt, parsley and pepper

Cook this with the app: pantry check, scaling, and the assistant.