Americandinner
Clam Chowder (No. 1)
From Physical culture cook book, 1901
Presented as published in 1901. 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
509Calories
18 gProtein
0 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein18 g
Carbohydrates0 g
Fiber0 g
Sugars0.5 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat21 g
Polyunsaturated Fat7.5 g
Omega-30.3 g
Cholesterol85 mg
Sodium972 mg
Potassium260 mg
Calcium7.8 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus215 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.2 mg
Folate0 mcg
Choline62 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 26. The excerpt below is the record exactly as published.
Clam Chowder (No. i). — Take one quar- ter pound of bacon, cut into small cubes
Cook this with the app: pantry check, scaling, and the assistant.