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Corn Chowder
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
632Calories
5 gProtein
24 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein4.9 g
Carbohydrates24 g
Fiber3 g
Sugars2.8 g
Total Fat57 g
Saturated Fat21 g
Monounsaturated Fat27 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol37 mg
Sodium19 mg
Potassium587 mg
Calcium25 mg
Iron1.2 mg
Magnesium33 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C24 mg
Vitamin A4.2 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate22 mcg
Choline25 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 32. The excerpt below is the record exactly as published.
CORN CHOWDER*— Mrs. A. A. Smith. 3 slices of salt pork cut in dice and fried brown, 1 large onion sliced and fried in the pork fat, 6 boiled potatoes sliced. Heat 1 qt. of milk, stirring in 4 rolled crackers and small pieces of butter size of a wal- nut, salt and pepper to taste, put altogether, adding 1 can of corn
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