Americandinner
Clam Chowder
From Burlington ladies cook book & 25 secrets of success, 1901
Submitted by Mrs. Almira Spitzmueller.
Presented as published in 1901. 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
1358Calories
77 gProtein
207 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1358 kcal
Protein77 g
Carbohydrates207 g
Fiber19 g
Sugars7.4 g
Total Fat25 g
Saturated Fat7.4 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol159 mg
Sodium7531 mg
Potassium4750 mg
Calcium290 mg
Iron13 mg
Magnesium322 mg
Phosphorus1125 mg
Zinc7.9 mg
Copper1.6 mg
Manganese1.9 mg
Vitamin D1.1 mcg
Vitamin C178 mg
Vitamin A41 mcg
Vitamin E0.7 mg
Vitamin K18 mcg
Vitamin B64.1 mg
Vitamin B126 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)26 mg
Folate240 mcg
Choline250 mg
Caffeine0 mg
Water4689 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 9. The excerpt below is the record exactly as published.
Clam Chowder Wash the Clams thoroughly cover them with boiling water, and let them stand 10 minutes when the3^ can be easily opened, taKe them from the shell, cut off the blackheads and pnt the bodies in a clean dish. For a pecK of clams use 6 large potatoes peeled and sliced thin, and half an onion cut in small pieces, cut a /i pound of porK into small pieces and fry brovsm, put the potatoes and onions into the kettle with the pork with a tablespoonful of salt a little pepper and hali' cup ot flour shaken over them, strain over this 4 quart of the water
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