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Clam Chowder a la Del Monte

Name: Clam Chowder a la Del Monte
Yield: 3 servings
Ingredients: 1 can of chopped DEL MONTE Canned Red Pimientos; 1 cup of sliced cooked potatoes; 1 cup of chopped or minced clams; 1 slice of bacon or fat salt pork; 1 large onion; 2 cups of thin well seasoned white sauce

From The bride's cook book, 1915

Serves 3

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

494Calories

29 gProtein

35 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories494 kcal

Protein29 g

Carbohydrates35 g

Fiber3.5 g

Sugars11 g

Total Fat26 g

Saturated Fat10 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.7 g

Omega-30.2 g

Cholesterol75 mg

Sodium1408 mg

Potassium818 mg

Calcium307 mg

Iron6.5 mg

Magnesium71 mg

Phosphorus496 mg

Zinc2.3 mg

Copper0.8 mg

Manganese1.2 mg

Vitamin D0.2 mcg

Vitamin C7.6 mg

Vitamin A223 mcg

Vitamin E0.9 mg

Vitamin K0.7 mcg

Vitamin B60.5 mg

Vitamin B1210 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.1 mg

Folate38 mcg

Choline81 mg

Caffeine0 mg

Water337 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 126. The excerpt below is the record exactly as published.

CLAM CHOWDER A LA DEL MONTE— Mix 1 can of chopped DEL MONTE Canned Red Pimientos with 1 cup of sliced cooked potatoes and 1 cup of chopped or minced clams. Cut a slice of bacon or fat salt pork into pieces and cook until the fat is tried out, add 1 large onion chopped, and cook until it is yellow; then add 2 cups of thin well seasoned white sauce

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