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Fish Chowder
From Twentieth century home cook book, 1905
Serves 6
A brass kettle is often used when there is a large party.
Presented as published in 1905. 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
722Calories
4 gProtein
7 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein4 g
Carbohydrates6.6 g
Fiber1.3 g
Sugars1.1 g
Total Fat75 g
Saturated Fat27 g
Monounsaturated Fat36 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol50 mg
Sodium87 mg
Potassium200 mg
Calcium19 mg
Iron1.7 mg
Magnesium12 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.6 mcg
Vitamin C3.2 mg
Vitamin A4.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate8.1 mcg
Choline15 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 122. The excerpt below is the record exactly as published.
Fish Chowder. — The ingredients are: Cod, haddock, or any other firm-fleshed fish, and salt pork. Fry three or four slices of salt pork in a deep kettle. When crisp take it out and put into the kettle, first, a laj^er of sliced potatoes, tiien one of fish, and then one of onions
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