Fish Chowder II
From Cooks in clover, 1889
An onion improves the chowder for those who fancy the flavor.
Presented as published in 1889. 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
3465Calories
372 gProtein
179 gCarbs
225 gFat
Full nutrition (34 nutrients)
Calories3465 kcal
Protein372 g
Carbohydrates179 g
Fiber19 g
Sugars36 g
Total Fat225 g
Saturated Fat50 g
Monounsaturated Fat55 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol1639 mg
Sodium9362 mg
Potassium8651 mg
Calcium1172 mg
Iron13 mg
Magnesium693 mg
Phosphorus8798 mg
Zinc14 mg
Copper1.8 mg
Manganese1.7 mg
Vitamin D14 mcg
Vitamin C159 mg
Vitamin A243 mcg
Vitamin E14 mg
Vitamin K17 mcg
Vitamin B64.6 mg
Vitamin B1247 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)3.2 mg
Niacin (B3)28 mg
Folate158 mcg
Choline207 mg
Caffeine0 mg
Water3546 g
As published
This recipe was extracted from Cooks in clover (1889), page 9. The excerpt below is the record exactly as published.
Fish Chowder, II. — For a fish weighing six pounds, take five good sized potatoes and a quarter of a pound of salt pork. Fry the pork brown with- out scorching, and put it in the bottom of a kettle; slice the potatoes, and cut the fish in small pieces; put potatoes and fish in alternate layers; dredge in a little flour, salt, and pepper; pour over this three quarts of cold water, and boil gently half an hour; soak six crackers two or three minutes in cold water, and put them in the chowder. When it has cooked twenty minutes, add about a pint of milk, and butter the size of an &%%, about five minutes before serving. An onion
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Cook this with the app: pantry check, scaling, and the assistant.