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Corn Chowder
From Farm and home cook book and housekeeper's assistant, 1907
Serves 12
[B. H. K., Me.]
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
505Calories
6 gProtein
31 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories505 kcal
Protein6.1 g
Carbohydrates31 g
Fiber4.6 g
Sugars9.7 g
Total Fat40 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.5 g
Cholesterol24 mg
Sodium15 mg
Potassium642 mg
Calcium21 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus148 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C17 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate16 mcg
Choline17 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 91. The excerpt below is the record exactly as published.
Corn Chowder Fry 3 slices salt pork and 2 onions sliced thin, and when brown add 2 qts water. When this boils add % doz potatoes, peeled and sliced, and 1 qt qan of corn. Let boil about 20 min- utes, then add 1 pt scalded sweet milk. Season to taste with salt and butter
Cook this with the app: pantry check, scaling, and the assistant.