Fish Chowder

Name: Fish Chowder
Ingredients: two or three small slices of pork or bacon; 3 or 4 onions; a cup of fish; 1 cup of potatoes; }/2 cup of dry bread; 1 quart of water

From Camp cookery (Milam, for Boy Scouts), 1918

Presented as published in 1918. 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

681Calories

41 gProtein

100 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories681 kcal

Protein41 g

Carbohydrates100 g

Fiber13 g

Sugars23 g

Total Fat14 g

Saturated Fat2.9 g

Monounsaturated Fat6 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol109 mg

Sodium1327 mg

Potassium2067 mg

Calcium224 mg

Iron4.2 mg

Magnesium155 mg

Phosphorus969 mg

Zinc2.4 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D0.5 mcg

Vitamin C78 mg

Vitamin A121 mcg

Vitamin E2.6 mg

Vitamin K19 mcg

Vitamin B61.4 mg

Vitamin B123.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.9 mg

Folate156 mcg

Choline60 mg

Caffeine0 mg

Water1794 g

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 23. The excerpt below is the record exactly as published.

Fish Chowder Cut two or three small slices of pork or bacon and fry out in a kettle. Put in 3 or 4 onions, then a cup of fish cut in slices, 1 cup of potatoes, and }/i cup of dry bread. Season with salt and pepper, add 1 quart of water

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