Americandinnergluten-freenut-freeegg-freesoy-free
Fish Chowder
From Temperance cook book, 1887
Serves 7
Presented as published in 1887. 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
466Calories
32 gProtein
16 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein32 g
Carbohydrates16 g
Fiber3.2 g
Sugars0.6 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol119 mg
Sodium1056 mg
Potassium849 mg
Calcium57 mg
Iron5.7 mg
Magnesium61 mg
Phosphorus491 mg
Zinc1.5 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate12 mcg
Choline1 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 14. The excerpt below is the record exactly as published.
FISH CHOWDER. Take a fresh codfish, two and a half pounds in weight, four medium-sized potatoes, four small onions, two slices of fat salt pork. First, cut the pork quite fine, put it in your kettle and let it fry brown. Cut the fish in pieces of an inch thick, and two inches square, remove all the bones possible. Cut the pota- toes and onions also fine, put all in a kettle in layers, alternately, cover with hot water, cook thirty minutes; then add one pint of rich sweet milk
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