dairy-freenut-freeegg-freesoy-free
Fish Chowder
From The century cook book, 1894
Serves 8
Sauce or wine can be added if desired.
Presented as published in 1894. 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
575Calories
10 gProtein
11 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein9.8 g
Carbohydrates11 g
Fiber0.7 g
Sugars2 g
Total Fat54 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat7.9 g
Omega-30.2 g
Cholesterol58 mg
Sodium303 mg
Potassium172 mg
Calcium32 mg
Iron0.9 mg
Magnesium15 mg
Phosphorus225 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C1.4 mg
Vitamin A4.5 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate18 mcg
Choline11 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 18. The excerpt below is the record exactly as published.
Fish Chowder. Haddock, cod and striped bass are best for chowder but any kind of fresh fish can be used. Cut a pound of salt pork in slices put in an iron kettle and fry till The Haddock. crisp ; remove the pork leaving the fat and put in the kettle a layer of fish cut in pieces one inch thick and two inches square ; sprinkle the fish with salt, pepper and a dash of 'red pepper, put in a layer of broken crackers, some of the fried pork chopped fine and a finely sliced onion, then another layer of fish, another of cracker, seasoning and so on. Cover with water
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