Americandinnergluten-freenut-freeegg-freesoy-free
Fish Chowder
From Atlanta women's club cook book, 1921
Serves 7
Presented as published in 1921. 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
746Calories
18 gProtein
16 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein18 g
Carbohydrates16 g
Fiber1.7 g
Sugars4.8 g
Total Fat69 g
Saturated Fat25 g
Monounsaturated Fat31 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol99 mg
Sodium363 mg
Potassium612 mg
Calcium115 mg
Iron0.9 mg
Magnesium42 mg
Phosphorus417 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C14 mg
Vitamin A29 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate14 mcg
Choline33 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 71. The excerpt below is the record exactly as published.
FISH CHOWDER. (New England Recipe). 11/2 lbs. fish. 3 slices salt pork. 3 medium sized potatoes. 2 cups milk. 1 large onion. 1 tbls. butter
Cook this with the app: pantry check, scaling, and the assistant.