Americandinnerpescatariannut-freeegg-freesoy-free
Clam Chowder
From Harper's cook book encyclopædia, 1902
Serves 8
Presented as published in 1902. 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
309Calories
38 gProtein
23 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein38 g
Carbohydrates23 g
Fiber2.8 g
Sugars2.1 g
Total Fat7.3 g
Saturated Fat2.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol75 mg
Sodium1570 mg
Potassium257 mg
Calcium229 mg
Iron5.3 mg
Magnesium74 mg
Phosphorus538 mg
Zinc1.6 mg
Copper0.2 mg
Manganese4.8 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A223 mcg
Vitamin E2.3 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate25 mcg
Choline162 mg
Caffeine0 mg
Water457 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 152. The excerpt below is the record exactly as published.
two quarts of water. Stir all together, and .season with a liberal pinch of cayenne and as much salt as taste demands. Tie up twelve whole all- spice and twelve whole cloves in a small square of cheese-cloth and drop in the pot. Cook slowly, but steadily, three hours and a half, then add two quarts of long clams, chopped coarse- ly, and half a dozen pilot biscuits, broken in pieces and soaked in milk
Cook this with the app: pantry check, scaling, and the assistant.