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Corn Chowder No. 2

Name: Corn Chowder No. 2
Yield: 3 servings
Cuisine: American
Ingredients: Corn, 11/^ cans.; Protose or nut cero, ^2 pound.; Potatoes, medium size, 3.; Cream, lyo cups.; Salt.

From Vegetarian Cook Book, 1904

Serves 3

Presented as published in 1904. 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

559Calories

7 gProtein

38 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories559 kcal

Protein6.8 g

Carbohydrates38 g

Fiber4.4 g

Sugars4.9 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0.1 g

Cholesterol121 mg

Sodium33 mg

Potassium869 mg

Calcium90 mg

Iron1.4 mg

Magnesium54 mg

Phosphorus190 mg

Zinc1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.8 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.5 mg

Folate23 mcg

Choline18 mg

Caffeine0 mg

Water227 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 10. The excerpt below is the record exactly as published.

CORN CHOWDER NO. 2 Corn, 11/^ cans. Protose or nut cero, ^2 pound. Potatoes, medium size, 3. Cream, lyo cups. Salt.

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