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Fish Chowder

Name: Fish Chowder
Yield: 8 servings
Ingredients: Five pounds of any kind of fish; half a pound of pork; two large onions; one quart of sliced potatoes; one quart of water; one pint of milk; two table-spoonfuls of flour; six crackers; salt; pepper

From Miss Parloa's new cook book and marketing guide, 1880

Serves 8

The milk may be omitted, and a pint of tomatoes used, if you like.

Presented as published in 1880. 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

367Calories

47 gProtein

29 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories367 kcal

Protein47 g

Carbohydrates29 g

Fiber4.4 g

Sugars4.6 g

Total Fat6.7 g

Saturated Fat2.5 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol156 mg

Sodium1273 mg

Potassium1167 mg

Calcium188 mg

Iron7.9 mg

Magnesium99 mg

Phosphorus1004 mg

Zinc2.3 mg

Copper1.1 mg

Manganese1.6 mg

Vitamin D1.3 mcg

Vitamin C8.6 mg

Vitamin A29 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B125.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.1 mg

Folate24 mcg

Choline28 mg

Caffeine0 mg

Water558 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 39. The excerpt below is the record exactly as published.

Fish Chowder. Five pounds of any kind of fish, (the light salt-water fish is the best), half a pound of pork, two large onions, one quart of sliced potatoes^ one quart of water, one pint of milk, two table -spoonfuls of flour, six crackers, salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.