Americandinnerdairy-freenut-freeegg-freesoy-free
Fish Chowder
From Buckeye cookery, 1892
Serves 6
Some add catsup, port wine, and lemon juice to the gravy.
Presented as published in 1892. 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
1950Calories
9 gProtein
14 gCarbs
206 gFat
Full nutrition (34 nutrients)
Calories1950 kcal
Protein8.6 g
Carbohydrates14 g
Fiber0.9 g
Sugars2.3 g
Total Fat206 g
Saturated Fat74 g
Monounsaturated Fat96 g
Polyunsaturated Fat26 g
Omega-30.3 g
Cholesterol131 mg
Sodium244 mg
Potassium204 mg
Calcium33 mg
Iron1.3 mg
Magnesium10 mg
Phosphorus152 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0.9 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate24 mcg
Choline38 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 86. The excerpt below is the record exactly as published.
FisH CHOWDER. ? The best fish for chowder are haddock and striped bass, although — “any kind of fresh fish may be used. Cut in pieces over an inch thick and two inches square ; place eight good-sized slices of salt pork in the bottom of an iron pot and fry till crisp; remove the pork, leaving the fat, chop fine, put in the pot a layer of fish, a layer of split crackers, and some of the chopped pork with black and red pepper and chopped onions
Cook this with the app: pantry check, scaling, and the assistant.