Americandinner
Clam Chowder II
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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
2003Calories
160 gProtein
195 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories2003 kcal
Protein160 g
Carbohydrates195 g
Fiber23 g
Sugars30 g
Total Fat63 g
Saturated Fat21 g
Monounsaturated Fat26 g
Polyunsaturated Fat8.4 g
Omega-30.1 g
Cholesterol318 mg
Sodium5797 mg
Potassium3915 mg
Calcium623 mg
Iron22 mg
Magnesium393 mg
Phosphorus2413 mg
Zinc7.9 mg
Copper1.5 mg
Manganese2.5 mg
Vitamin D1.9 mcg
Vitamin C163 mg
Vitamin A855 mcg
Vitamin E6.6 mg
Vitamin K16 mcg
Vitamin B62.6 mg
Vitamin B12107 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate252 mcg
Choline734 mg
Caffeine0 mg
Water3180 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 3. The excerpt below is the record exactly as published.
Clam Chowder II In a saucepan fry two slices of salt pork and when brown, add four potatoes and four onions cut up. Fry ten minutes and add three pints of water, salt and pepper. Boil for half an hour. Then add one quart of clams from which the tough portions have been removed. Also two sea biscuits
Cook this with the app: pantry check, scaling, and the assistant.