nut-freeegg-freesoy-free
Clam Chowder (Alternate Method)
From The encyclopædia of practical cookery, 1890
Serves 5
Presented as published in 1890. 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
479Calories
30 gProtein
59 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein30 g
Carbohydrates59 g
Fiber5.2 g
Sugars10 g
Total Fat14 g
Saturated Fat4.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat3.9 g
Omega-30.4 g
Cholesterol62 mg
Sodium1275 mg
Potassium1176 mg
Calcium224 mg
Iron4.3 mg
Magnesium88 mg
Phosphorus531 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C39 mg
Vitamin A117 mcg
Vitamin E1.5 mg
Vitamin K21 mcg
Vitamin B60.9 mg
Vitamin B1211 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate63 mcg
Choline123 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 375. The excerpt below is the record exactly as published.
about Goz. of pork, cut it up into small slices, put these into a 2qt. stew-pan, and either fry or bake until they are of a light-brown colour. Put about 21b. of raw and sliced potatoes, Rb. of onions cut into slices, and 2 breakfast- cupfuls of Clams in layers on the pork ; add 1 pint of milk and Clam-liquor (which has been previously strained) in equal parts, a teaspoonful of salt and half the quantity of pepper ; then put a breakfast-cupful of broken crackers
Cook this with the app: pantry check, scaling, and the assistant.