Clam Chowder
From Mother Hubbard's cupboard, 1887
Mrs. J. M. Pitkin.
Presented as published in 1887. 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
3755Calories
182 gProtein
277 gCarbs
212 gFat
Full nutrition (34 nutrients)
Calories3755 kcal
Protein182 g
Carbohydrates277 g
Fiber34 g
Sugars46 g
Total Fat212 g
Saturated Fat76 g
Monounsaturated Fat97 g
Polyunsaturated Fat26 g
Omega-30.2 g
Cholesterol429 mg
Sodium6125 mg
Potassium5746 mg
Calcium710 mg
Iron26 mg
Magnesium492 mg
Phosphorus2840 mg
Zinc10 mg
Copper1.9 mg
Manganese3.4 mg
Vitamin D7 mcg
Vitamin C244 mg
Vitamin A911 mcg
Vitamin E7.1 mg
Vitamin K24 mcg
Vitamin B64 mg
Vitamin B12113 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate358 mcg
Choline849 mg
Caffeine0 mg
Water2322 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 2. The excerpt below is the record exactly as published.
CLAM CHOWDER. Twenty-five clams, one-half pound salt pork, chopped fine ;; six potatoes, sliced thin; six onions
Cook this with the app: pantry check, scaling, and the assistant.