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Fish Chowder
From The new home cook book, 1896
Serves 6
Codfish or haddocks are the best; other fish will answer; use the head.
Presented as published in 1896. 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
267Calories
43 gProtein
8 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories267 kcal
Protein43 g
Carbohydrates7.5 g
Sugars7.8 g
Total Fat6.4 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol159 mg
Sodium1069 mg
Potassium728 mg
Calcium245 mg
Iron0.7 mg
Magnesium68 mg
Phosphorus1023 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B125.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline29 mg
Water405 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 33. The excerpt below is the record exactly as published.
FISH CHOWDER Mrs. R. A. Sibley. Four pounds of fresh fish skinned and cut in pieces ; put in a pot some of the fish, then some crackers and sliced potatoes, salt and pepper ; another layer of fish, crackers and potatoes ; cover the whole with water ; add a little onion, if liked, and some fried pork or butter; boil until the potatoes are done, then add a quart of milk
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