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Clam Chowder
From The bride's cook book, 1915
Serves 4
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
100Calories
2 gProtein
14 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein1.9 g
Carbohydrates14 g
Fiber2.2 g
Sugars2.6 g
Total Fat4.2 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Cholesterol2.6 mg
Sodium39 mg
Potassium409 mg
Calcium33 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C16 mg
Vitamin A142 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline11 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 64. The excerpt below is the record exactly as published.
CLAM CHOWDER 9 Clams 1 Tablespoon Salt Pork, cut into cubes 1/2 Cup Carrots, cubed 1/2 Cup Onions, sliced 1/2 Cup, Celery, chopped Vz Cup Tomatoes 1 Cup Potatoes, Cubed Pepper 1 Quart Water
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