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Fish Chowder
From Kirmess cook book, 1907
Serves 11
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
491Calories
50 gProtein
42 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein50 g
Carbohydrates42 g
Fiber7.3 g
Sugars7.6 g
Total Fat14 g
Saturated Fat4.3 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol113 mg
Sodium1092 mg
Potassium1977 mg
Calcium205 mg
Iron5 mg
Magnesium153 mg
Phosphorus663 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D2.5 mcg
Vitamin C45 mg
Vitamin A70 mcg
Vitamin E2.1 mg
Vitamin K57 mcg
Vitamin B61.2 mg
Vitamin B122.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate75 mcg
Choline189 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 24. The excerpt below is the record exactly as published.
FISH CHOWDEB. Mrs, Lee Condict. Six pounds of fresh cod, one-quarter pound salt pork cut into squares and fried in pot, six tomatoes or one-half can, eight onions, eight potatoes, raw, cut into dice, two red peppers, chopped, a bunch parsley, four tea biscuits, teaspoonful thyme, celery salt
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