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Fish Chowder
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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
92Calories
4 gProtein
18 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein3.7 g
Carbohydrates18 g
Fiber4.1 g
Sugars3.4 g
Total Fat1.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5.5 mg
Sodium2483 mg
Potassium425 mg
Calcium56 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A16 mcg
Vitamin E0.3 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline13 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 16. The excerpt below is the record exactly as published.
Fish Chowder. Potatoes cut in squares and boiled. Onions fried in bacon grease or bacon cut with them and browned, also add tomatoes with onions. Sliced lemon, spices, salt, pepper and sage. Put sliced fish in with potatoes
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