Americandinner
Clam Chowder
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
This makes a large quantity; half the amounts will serve eight.
Presented as published in 1904. 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
3581Calories
316 gProtein
461 gCarbs
139 gFat
Full nutrition (34 nutrients)
Calories3581 kcal
Protein316 g
Carbohydrates461 g
Fiber37 g
Sugars85 g
Total Fat139 g
Saturated Fat22 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat5.2 g
Omega-30.4 g
Cholesterol864 mg
Sodium11171 mg
Potassium10073 mg
Calcium2198 mg
Iron46 mg
Magnesium881 mg
Phosphorus5783 mg
Zinc19 mg
Copper4.8 mg
Manganese5.6 mg
Vitamin D9.4 mcg
Vitamin C345 mg
Vitamin A2047 mcg
Vitamin E16 mg
Vitamin K76 mcg
Vitamin B65.3 mg
Vitamin B12211 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)3.2 mg
Niacin (B3)33 mg
Folate617 mcg
Choline1481 mg
Caffeine0 mg
Water4416 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 9. The excerpt below is the record exactly as published.
lam- chowder take one pint of clam- juice, forty clams chopped very fine, eight potatoes, peeled, parboiled, and chopped into coarse pieces; two small onions, sliced ; one quart of toma- toes; cook all together for three hours,, 31 then add half a cup of butter and a cup of flour rubbed together, and a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.