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Fish Chowder
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
683Calories
35 gProtein
43 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein35 g
Carbohydrates43 g
Fiber3.7 g
Sugars2.1 g
Total Fat41 g
Saturated Fat14 g
Monounsaturated Fat19 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol127 mg
Sodium988 mg
Potassium1071 mg
Calcium142 mg
Iron2.9 mg
Magnesium79 mg
Phosphorus806 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C30 mg
Vitamin A8.7 mcg
Vitamin E1.1 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B123.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate46 mcg
Choline24 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 109. The excerpt below is the record exactly as published.
Fish Chowder Take three slices salt pork, cut in squares, one can tomatoes, and five pounds of fish, one and a half quarts potatoes, sliced, three pints sweet milk; fry the pork, add the tomatoes, and cook slowly for three-quarters of an hour; then put in the fish and po- tatoes in layers alternately, seasoning with salt and pepper and dredging with flour at the same time. When potatoes are nearly done, add milk. Have well scalded, and then serve. Fish Chowder Quarter pound salt pork, three medium sized potatoes, one and a half pounds fish, quarter of a pound crackers or biscuits
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