Americandinnernut-freeegg-freesoy-free
Clam Chowder
From Atlanta women's club cook book, 1921
Serves 7
Presented as published in 1921. 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
685Calories
27 gProtein
42 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein27 g
Carbohydrates42 g
Fiber3.8 g
Sugars4.4 g
Total Fat45 g
Saturated Fat16 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol71 mg
Sodium986 mg
Potassium503 mg
Calcium107 mg
Iron6.4 mg
Magnesium59 mg
Phosphorus383 mg
Zinc1.5 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D1.5 mcg
Vitamin C12 mg
Vitamin A142 mcg
Vitamin E1.2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B1216 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate66 mcg
Choline112 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 72. The excerpt below is the record exactly as published.
CLAM CHOWDER. 2 slices salt pork. 3 pts. hot milk. 25 clams, II/2 cups cracker crumbs. 2 large Irish potatoes. 4 onions. 11/2 cans tomatoes. 1 bunch celery. Salt. Pepper, 2 qts. water
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