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Corn Chowder

Name: Corn Chowder
Cuisine: American
Ingredients: 1 small can corn; 2 potatoes; I small onion; 4 soda crackers, crumbed; Small piece of salt pork; 1 pint of water; 1 pint of milk, scalded

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

719Calories

28 gProtein

113 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories719 kcal

Protein28 g

Carbohydrates113 g

Fiber12 g

Sugars40 g

Total Fat19 g

Saturated Fat9.4 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol58 mg

Sodium247 mg

Potassium2554 mg

Calcium699 mg

Iron3.7 mg

Magnesium176 mg

Phosphorus796 mg

Zinc3.9 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D4.7 mcg

Vitamin C70 mg

Vitamin A156 mcg

Vitamin E0.4 mg

Vitamin K8.4 mcg

Vitamin B61.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)6.1 mg

Folate90 mcg

Choline135 mg

Caffeine0 mg

Water1354 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 6. The excerpt below is the record exactly as published.

Corn Chowder 1 small can corn 2 potatoes I small onion 4 soda crackers, crumbed Small piece of salt pork I pint of water 1 pint of milk, scalded

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