Americandinnerdairy-freenut-freeegg-freesoy-free
Fish Chowder
From The Pattern cook-book, 1890
Serves 7
Presented as published in 1890. 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
755Calories
48 gProtein
4 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories755 kcal
Protein48 g
Carbohydrates3.8 g
Fiber0.5 g
Sugars0.2 g
Total Fat59 g
Saturated Fat21 g
Monounsaturated Fat27 g
Polyunsaturated Fat7.3 g
Cholesterol148 mg
Sodium148 mg
Potassium1204 mg
Calcium45 mg
Iron1.3 mg
Magnesium89 mg
Phosphorus563 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C6.9 mg
Vitamin A34 mcg
Vitamin E1.7 mg
Vitamin K0.7 mcg
Vitamin B60.7 mg
Vitamin B122.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.2 mg
Folate22 mcg
Choline182 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 44. The excerpt below is the record exactly as published.
FISH CHOWDER, Cut a pound of salt pork into strips, and soak it in hot water for five minutes. Place a layer of pork in the bottom of a large tin pail. Cut four pounds of sea- bass or cod into pieces two inches square, and lay enough of the fish upon the pork to cover it. Follow with a layer of raw sliced potatoes, then a thin layer of chopped onion, a little parsley, summer savory or any herb of that sort ; and salt and pepper lightly. Next add a layer of Boston crackers
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