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Clam Chowder
From San Rafael cook book, 1906, 1906
Serves 5
Presented as published in 1906. 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
579Calories
33 gProtein
39 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein33 g
Carbohydrates39 g
Fiber4.6 g
Sugars6.1 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol76 mg
Sodium1156 mg
Potassium795 mg
Calcium119 mg
Iron4.4 mg
Magnesium77 mg
Phosphorus491 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C33 mg
Vitamin A172 mcg
Vitamin E1.3 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate51 mcg
Choline150 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 8. The excerpt below is the record exactly as published.
CLAM CHOWDER — Mrs. W. F. C. Hasson. In the kettle in which the chowder is to be made fry several slices T>f salt pork. When nice and brown remove, and in the gravy put 4 large potatoes and 4 onions -which have been chopped; -season with salt and pepper, add from 1 qt. to 3 pts. of water, and boil half an hour. Take 1 qt. of clams
Cook this with the app: pantry check, scaling, and the assistant.