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Corn Chowder
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 5
Presented as published in 1914. 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
715Calories
9 gProtein
25 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein8.5 g
Carbohydrates25 g
Fiber3.3 g
Sugars12 g
Total Fat65 g
Saturated Fat24 g
Monounsaturated Fat29 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol50 mg
Sodium1039 mg
Potassium520 mg
Calcium151 mg
Iron2.1 mg
Magnesium43 mg
Phosphorus203 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C5.7 mg
Vitamin A35 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate19 mcg
Choline32 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 48. The excerpt below is the record exactly as published.
CORN CHOWDER. Cut two slices of salt pork in small pieces. Put in saucepan and try out fat, add two slices of onion, chopped fine, saute until brown. Add y% C. sliced potatoes, 2 C. water and corn cut from 3 ears of corn. Boil % lir. Add 2 C. milk, and bind with 2 T. flour and 2 T. butter. Add y± t. salt, y8 t. pepper
Cook this with the app: pantry check, scaling, and the assistant.