Americandinner

Clam chowder

Name: Clam chowder
Cuisine: American
Ingredients: paysanne of leeks; onions; celery; potatoes; dice of tomato; lean bacon; half stock; half clam broth; chopped parsley

From The new practical cookery guide, 1913

Presented as published in 1913. 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

3Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (32 nutrients)

Calories3.2 kcal

Protein0.4 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium40 mg

Potassium17 mg

Calcium6 mg

Iron0 mg

Magnesium0.2 mg

Phosphorus6 mg

Zinc0 mg

Copper0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0.8 mcg

Choline1.8 mg

Caffeine0 mg

Water19 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 43. The excerpt below is the record exactly as published.

Clam chowder — Paysanne of leeks, onions, celery, potatoes, and dice of tomato and lean bacon, sauteed, moistened with half stock and half clam broth, seasoned highly, and serve with trimmed blanched clam and chopped parsley

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