gluten-freenut-freesoy-freefish-freeshellfish-free
Egg Chowder
From Farm and home cook book and housekeeper's assistant, 1907
Serves 5
[F. L. R., Ct.]
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
722Calories
11 gProtein
22 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories722 kcal
Protein11 g
Carbohydrates22 g
Fiber2.5 g
Sugars1.5 g
Total Fat84 g
Saturated Fat24 g
Monounsaturated Fat31 g
Polyunsaturated Fat7.8 g
Cholesterol278 mg
Sodium79 mg
Potassium622 mg
Calcium44 mg
Iron1.7 mg
Magnesium34 mg
Phosphorus185 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.2 mcg
Vitamin C24 mg
Vitamin A78 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate41 mcg
Choline172 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 5 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.
Egg Chowder Fry 2 or 3 slices of salt pork till quite brown, then add 4 or 5 potatoes, sliced, and hot water to cover. When the potatoes are done, add 1 pt hot milk, and slice in 5 hard boiled eggs. Let boil up once, add a generous lump of butter, with salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.