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Corn Chowder

Name: Corn Chowder
Yield: 4 servings
Cuisine: American
Ingredients: 1 ounce salt pork; 2 potatoes; 1 small onion; 1 pint can corn; 1 pint hot milk; Salt and pepper

From The Institute cook book, 1913

Serves 4

Presented as published in 1913. 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

185Calories

4 gProtein

28 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories185 kcal

Protein4 g

Carbohydrates28 g

Fiber3.9 g

Sugars5.8 g

Total Fat7.4 g

Saturated Fat2.5 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol4 mg

Sodium175 mg

Potassium486 mg

Calcium20 mg

Iron0.9 mg

Magnesium32 mg

Phosphorus94 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C19 mg

Vitamin A2 mcg

Vitamin E0.1 mg

Vitamin K1.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate50 mcg

Choline27 mg

Caffeine0 mg

Water160 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 19. The excerpt below is the record exactly as published.

CORN CHOWDER 1 ounce salt pork 1 cup boiling water 2 potatoes 1 pint can com 1 smaU onion 1 pint hot milk Salt and pepper

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