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Corn Chowder

Name: Corn Chowder
Yield: 6 servings
Cuisine: American
Ingredients: one-half pound breakfast bacon; one can corn; six medium sized potatoes; one dozen oyster crackers

From The New century cook book, 1899

Serves 6

This recipe is attributed to Mrs. Matt W. Pinkerton.

Presented as published in 1899. 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

699Calories

18 gProtein

103 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories699 kcal

Protein18 g

Carbohydrates103 g

Fiber6.5 g

Sugars4.8 g

Total Fat23 g

Saturated Fat6.8 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat6.3 g

Omega-30.5 g

Cholesterol25 mg

Sodium491 mg

Potassium1477 mg

Calcium139 mg

Iron6.6 mg

Magnesium69 mg

Phosphorus272 mg

Zinc1.8 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D0.2 mcg

Vitamin C30 mg

Vitamin A4.2 mcg

Vitamin E1.3 mg

Vitamin K18 mcg

Vitamin B60.6 mg

Vitamin B120.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.6 mg

Folate163 mcg

Choline56 mg

Caffeine0 mg

Water154 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The New century cook book (1899), page 16. The excerpt below is the record exactly as published.

Corn Chowder. One-half pound breakfast bacon sliced, one can corn, six medium sized potatoes sliced thin, one dozen oyster crackers

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