Americandinner
Clam Chowder
From Seafood cookery from Carteret County kitchens, 1900
Serves 12.
Presented as published in 1900. 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
10733Calories
1687 gProtein
547 gCarbs
178 gFat
Full nutrition (34 nutrients)
Calories10733 kcal
Protein1687 g
Carbohydrates547 g
Fiber22 g
Sugars10 g
Total Fat178 g
Saturated Fat35 g
Monounsaturated Fat31 g
Polyunsaturated Fat26 g
Omega-31.7 g
Cholesterol3542 mg
Sodium68789 mg
Potassium9052 mg
Calcium4628 mg
Iron189 mg
Magnesium2389 mg
Phosphorus23118 mg
Zinc61 mg
Copper7.4 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A10206 mcg
Vitamin E77 mg
Vitamin K37 mcg
Vitamin B63 mg
Vitamin B121282 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)4.9 mg
Niacin (B3)51 mg
Folate731 mcg
Choline7471 mg
Caffeine0 mg
Water13504 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 10. The excerpt below is the record exactly as published.
CLAM CHOWDER 25 pounds clams in shell 1/3 stick butter 2 to 3 pounds white potatoes 1 gallon water 2 slices fat pork salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.