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Fish Chowder

Name: Fish Chowder
Yield: 4 servings
Cuisine: American
Ingredients: four good sized onions; any kind of raw fish sufficient for two cups; four large potatoes; four crushed soda crackers; one cup of cream

From San Rafael cook book, 1906, 1906

Serves 4

Presented as published in 1906. 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

455Calories

21 gProtein

45 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories455 kcal

Protein21 g

Carbohydrates45 g

Fiber5.8 g

Sugars7.7 g

Total Fat22 g

Saturated Fat12 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol115 mg

Sodium427 mg

Potassium1124 mg

Calcium110 mg

Iron1.9 mg

Magnesium73 mg

Phosphorus502 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C41 mg

Vitamin A3.5 mcg

Vitamin E0.7 mg

Vitamin K5.5 mcg

Vitamin B60.7 mg

Vitamin B121.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate55 mcg

Choline28 mg

Caffeine0 mg

Water389 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 8. The excerpt below is the record exactly as published.

FISiH CHOWDER — Mrs. Jas. W. Cochrane. Slice fine four good sized onions and fry a light brown in butter; tjut any kind of raw fish in small dice, sufficient for two cups; four large potatoes cut in dice, four crushed soda crackers; salt and pepper to taste. Cover with boiling water and cook until potatoes are done. Add one cup of cream

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