nut-freeegg-freesoy-free
Fish Chowder
From Farm and home cook book and housekeeper's assistant, 1907
Serves 7
Can substitute milk with tomatoes.
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
574Calories
38 gProtein
31 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein38 g
Carbohydrates31 g
Fiber3.4 g
Sugars6.2 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol146 mg
Sodium903 mg
Potassium1152 mg
Calcium151 mg
Iron1.9 mg
Magnesium85 mg
Phosphorus907 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C29 mg
Vitamin A32 mcg
Vitamin E1.3 mg
Vitamin K2.7 mcg
Vitamin B60.7 mg
Vitamin B124.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate31 mcg
Choline36 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 97. The excerpt below is the record exactly as published.
Fish Chowder Trim and cut up about 4 or 5 lbs of any fresh fish, discard- ing bones and skin. Put the bones and skin on in a separate vessel in a little water, and let simmer gently 10 minutes. Cut up V2 lb salt pork, and fry until light brown, then add 2 onions cut in thin slices and cover and cook 5 minutes, after which add 2 tablesp flour and cook 5 minutes longer, stirring frequently. Over this strain the water in which the fish bones were cooked, and add the fish and 1 qt potatoes cut in slices. Season with salt and pepper, and simmer 15 minutes, or until the potatoes and fish are done, after which add 1 pt milk
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