Conch Chowder

Name: Conch Chowder
Ingredients: 17 medium conchs; 1% quarts conchs; 4 cups water; 2 teaspoons salt; Y% teaspoon pepper; 1 large onion, cut up; 2 medium potatoes, diced; 1/3 cup corn meal (bolted); 1/4 cup water

From Seafood cookery from Carteret County kitchens, 1900

Serves 9.

Presented as published in 1900. 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

1792Calories

233 gProtein

152 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1792 kcal

Protein233 g

Carbohydrates152 g

Fiber11 g

Sugars9.7 g

Total Fat21 g

Saturated Fat5.4 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat8 g

Omega-30 g

Cholesterol3308 mg

Sodium5349 mg

Potassium5086 mg

Calcium564 mg

Iron13 mg

Magnesium581 mg

Phosphorus3405 mg

Zinc23 mg

Copper27 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C137 mg

Vitamin A148 mcg

Vitamin E17 mg

Vitamin K8.5 mcg

Vitamin B62 mg

Vitamin B1218 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)6 mg

Niacin (B3)35 mg

Folate160 mcg

Choline973 mg

Caffeine0 mg

Water2497 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 33. The excerpt below is the record exactly as published.

CONCH CHOWDER 17 medium conchs or 1% 1 large onion, cut up quarts conchs 1/3 cup corn meal (bolted) 4 cups water 1/4 cup water 2 teaspoons salt 2 medium potatoes, diced Y% teaspoon pepper

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