Americandinner
Corn Chowder
From The Stag Cook Book: Written for Men by Men, 1922
Enjoy the aromas while cooking.
Presented as published in 1922. 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
2133Calories
73 gProtein
72 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories2133 kcal
Protein73 g
Carbohydrates72 g
Fiber13 g
Sugars36 g
Total Fat172 g
Saturated Fat57 g
Monounsaturated Fat72 g
Polyunsaturated Fat26 g
Omega-31 g
Cholesterol299 mg
Sodium3425 mg
Potassium2048 mg
Calcium133 mg
Iron3.5 mg
Magnesium156 mg
Phosphorus1036 mg
Zinc7.1 mg
Copper0.5 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C34 mg
Vitamin A50 mcg
Vitamin E2 mg
Vitamin K1.8 mcg
Vitamin B62.1 mg
Vitamin B122.3 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate86 mcg
Choline244 mg
Caffeine0 mg
Water776 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 8. The excerpt below is the record exactly as published.
CORN CHOWDER / believe my favorite recipe is Com Chowder. The appetite for this dish must be approached from the windy side of a promontory in early spring with a sixty pound pack between the shoulder blades, aforemen- tioned pack to contain for a couple of congenial souls a pound of bacon, a pound of dry onions, two cans of com and one large tin of condensed milk
Cook this with the app: pantry check, scaling, and the assistant.