Americandinner
Corn Chowder
From A simple course in home economics for rural schools, 1916
A few potatoes, diced, may be substituted for a part of the corn.
Presented as published in 1916. 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
3450Calories
149 gProtein
446 gCarbs
121 gFat
Full nutrition (34 nutrients)
Calories3450 kcal
Protein149 g
Carbohydrates446 g
Fiber20 g
Sugars199 g
Total Fat121 g
Saturated Fat73 g
Monounsaturated Fat161 g
Polyunsaturated Fat60 g
Omega-317 g
Cholesterol372 mg
Sodium43444 mg
Potassium6707 mg
Calcium3797 mg
Iron18 mg
Magnesium644 mg
Phosphorus3849 mg
Zinc19 mg
Copper1.2 mg
Manganese3.5 mg
Vitamin D28 mcg
Vitamin C11 mg
Vitamin A939 mcg
Vitamin E39 mg
Vitamin K0.6 mcg
Vitamin B63.3 mg
Vitamin B1216 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)6.2 mg
Niacin (B3)33 mg
Folate430 mcg
Choline545 mg
Caffeine0 mg
Water6147 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 51. The excerpt below is the record exactly as published.
7 cans corn 3 qts. water 1 small onion Heat mixture to boiling point, put in Fireless Cooker. White Sauce : 2 slices bacon — cut into small pieces — fried 1 C. Wessons oil 2 C. flour 6 T. salt 3 qts. milk
Cook this with the app: pantry check, scaling, and the assistant.