Americandinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Chowder
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
428Calories
13 gProtein
48 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein13 g
Carbohydrates48 g
Fiber5 g
Sugars18 g
Total Fat21 g
Saturated Fat9.2 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol37 mg
Sodium106 mg
Potassium1181 mg
Calcium335 mg
Iron1.5 mg
Magnesium78 mg
Phosphorus378 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.8 mcg
Vitamin C35 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate37 mcg
Choline68 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 18. The excerpt below is the record exactly as published.
pepper to taste, (tea- spoon sugar, if you like), little salt. CORN CHOWDER. Two ounces salt pork, 4 potatoes, 2 small onions, 1 can corn; 1 quart milk
Cook this with the app: pantry check, scaling, and the assistant.