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Corn Chowder

Name: Corn Chowder
Cuisine: American
Ingredients: 2 oz. salt pork; 4 potatoes; 2 small onions; can of corn; 1 quart milk; salt and pepper to taste

From The Carbon County cook book, 1926

Presented as published in 1926. 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

1712Calories

52 gProtein

193 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories1712 kcal

Protein52 g

Carbohydrates193 g

Fiber20 g

Sugars72 g

Total Fat84 g

Saturated Fat37 g

Monounsaturated Fat31 g

Polyunsaturated Fat7.3 g

Omega-30.1 g

Cholesterol149 mg

Sodium425 mg

Potassium4724 mg

Calcium1342 mg

Iron6 mg

Magnesium311 mg

Phosphorus1511 mg

Zinc7.2 mg

Copper0.9 mg

Manganese1.5 mg

Vitamin D11 mcg

Vitamin C140 mg

Vitamin A315 mcg

Vitamin E0.6 mg

Vitamin K13 mcg

Vitamin B62.9 mg

Vitamin B125.4 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)9.9 mg

Folate148 mcg

Choline273 mg

Caffeine0 mg

Water1686 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 30. The excerpt below is the record exactly as published.

Corn Chowder. 2 oz. salt pork, 4 potatoes, 2 small onions, can of corn, 1 quart milk, salt and pepper to taste

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