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Clam Chowder

Name: Clam Chowder
Cuisine: American
Ingredients: Clams 1 quart; Potatoes 4 cups, cut in f inch dice; Onion One, chopped; Salt 1 tablespoonful; Pepper i teaspoonful; Butter 4 tablespoonfuls; Milk 6 cups, scalded; Soda Crackers

From Foods and household management, 1914

Presented as published in 1914. 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

2449Calories

207 gProtein

274 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories2449 kcal

Protein207 g

Carbohydrates274 g

Fiber22 g

Sugars84 g

Total Fat101 g

Saturated Fat29 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.8 g

Omega-30.3 g

Cholesterol585 mg

Sodium13308 mg

Potassium6711 mg

Calcium2332 mg

Iron23 mg

Magnesium581 mg

Phosphorus3920 mg

Zinc14 mg

Copper1.6 mg

Manganese2.7 mg

Vitamin D14 mcg

Vitamin C188 mg

Vitamin A1320 mcg

Vitamin E7.3 mg

Vitamin K24 mcg

Vitamin B63.9 mg

Vitamin B12115 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)2.7 mg

Niacin (B3)15 mg

Folate211 mcg

Choline994 mg

Caffeine0 mg

Water2891 g

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 122. The excerpt below is the record exactly as published.

Clam chowder. Proportions. Clams 1 quart Potatoes 4 cups, cut in f inch dice Onion One, chopped Salt 1 tablespoonful Pepper i teaspoonful Butter 4 tablespoonfuls Milk 6 cups, scalded Soda Crackers

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