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Fish Chowder

Name: Fish Chowder
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb. of fish; 3 medium-sized potatoes; 1 pt. of stewed tomatoes; 1 tablespoon of powdered thyme; 1 pt. of milk; 1 pt. of water; 1 large onion; 1 saltspoon of celery seed; 1 teaspoon of salt; saltspoon of pepper

From The Cook County cook book, 1912

Serves 2

Presented as published in 1912. 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

463Calories

39 gProtein

67 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein39 g

Carbohydrates67 g

Fiber12 g

Sugars8 g

Total Fat7.2 g

Saturated Fat1.2 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol106 mg

Sodium2111 mg

Potassium2018 mg

Calcium525 mg

Iron13 mg

Magnesium214 mg

Phosphorus948 mg

Zinc3.2 mg

Copper0.9 mg

Manganese3.6 mg

Vitamin D0.6 mcg

Vitamin C58 mg

Vitamin A20 mcg

Vitamin E2 mg

Vitamin K27 mcg

Vitamin B61.1 mg

Vitamin B123.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.1 mg

Folate55 mcg

Choline47 mg

Caffeine0 mg

Water523 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 121. The excerpt below is the record exactly as published.

FISH CHOWDER.— Prepare 1 lb. of fish, 3 medium-sized potatoes, 1 pt. of stewed tomatoes, 1 tablespoon of powdered thyme, 1 pt. of milk, 1 pt. of water, 1 large onion, 1 saltspoon of celery seed, 1 teaspoon of salt, saltspoon of pepper

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