Americandinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Chowder
From The Rural cook book, 1907
Serves 4
Serve very hot.
Presented as published in 1907. 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
695Calories
14 gProtein
42 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein14 g
Carbohydrates42 g
Fiber5.3 g
Sugars18 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat18 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol111 mg
Sodium330 mg
Potassium931 mg
Calcium215 mg
Iron1.3 mg
Magnesium72 mg
Phosphorus365 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C17 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate24 mcg
Choline33 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 2. The excerpt below is the record exactly as published.
one-half pint potatoes cut small, boil 10 minutes longer. Fry brown a shce of fat salt pork cut small and add fat and all, then a pint of tender sweet corn (canned corn is all right). Boil 10 minutes longer ; the whole of this now should be two quarts or more; this is the best time to salt and pepper to taste. Add one pint of milk and a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.