Americandinner
Fish Chowder
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
132Calories
29 gProtein
0 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories132 kcal
Protein29 g
Carbohydrates0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol109 mg
Sodium788 mg
Potassium379 mg
Calcium35 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus672 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A7.1 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Water205 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 12. The excerpt below is the record exactly as published.
Fish Chowder-——Make a vegetable chowder, and add 1 cup of flaked cooked fish
Cook this with the app: pantry check, scaling, and the assistant.