Americandinner
Corn Chowder
From The Memorial Hall cook book, 1919
Submitted by Mrs. Christine D. Sill.
Presented as published in 1919. 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
3990Calories
75 gProtein
823 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories3990 kcal
Protein75 g
Carbohydrates823 g
Fiber86 g
Sugars589 g
Total Fat48 g
Saturated Fat2.7 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat4.8 g
Omega-30.2 g
Cholesterol0 mg
Sodium21095 mg
Potassium6640 mg
Calcium856 mg
Iron25 mg
Magnesium857 mg
Phosphorus1912 mg
Zinc14 mg
Copper3.3 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A41 mcg
Vitamin E3.2 mg
Vitamin K248 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.8 mg
Niacin (B3)32 mg
Folate78 mcg
Choline57 mg
Caffeine0 mg
Water2408 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 53. The excerpt below is the record exactly as published.
Corn Chowder Eighteen ears corn, cut from cob, 1 bunch celery, cut fine, 1 lb. sugar, 3 tblspns. salt, 2 tblspns. ground mustard. 6 green and red peppers, 1 qt. vinegar
Cook this with the app: pantry check, scaling, and the assistant.