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Fish Chowder

Name: Fish Chowder
Yield: 6 servings
Cuisine: American
Ingredients: 4 or 5 pounds cod or haddock or bass; 6 potatoes; A 2-inch cube of fat salt pork; 2 small onions; 1 tablespoonful salt; ^ teaspoonful white pepper; 1 tablespoonful butter; 1 quart milk; 6 butter crackers

From Mrs. Lincoln's Boston cook book, 1884

Serves 6

Ensure fish is fresh and prepared properly for best results.

Presented as published in 1884. 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

416Calories

11 gProtein

40 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories416 kcal

Protein11 g

Carbohydrates40 g

Fiber4.1 g

Sugars11 g

Total Fat26 g

Saturated Fat9.6 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol49 mg

Sodium1423 mg

Potassium1012 mg

Calcium237 mg

Iron1.6 mg

Magnesium62 mg

Phosphorus317 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.6 mcg

Vitamin C33 mg

Vitamin A52 mcg

Vitamin E0.2 mg

Vitamin K3.4 mcg

Vitamin B60.6 mg

Vitamin B121 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.6 mg

Folate35 mcg

Choline51 mg

Caffeine0 mg

Water315 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 95. The excerpt below is the record exactly as published.

Fish Chowder. 4 or 5 pounds cod or haddock or bass. 6 potatoes. A 2-inch cube of fat salt pork. 2 small onions. 1 tablespoonful salt. ^ teaspoonful white pepper. 1 tablespoonful butter. 1 quart milk. 6 butter crackers

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