Fish Chowder, No. 2

Name: Fish Chowder, No. 2
Ingredients: 1 pound salt pork; 4 onions; 6 medium-sized potatoes; 3 pounds fish (about); 1 pound crackers or biscuit

From Manual for army cooks, 1896

Tomatoes may be added as one of the layers.

Presented as published in 1896. 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

7655Calories

239 gProtein

490 gCarbs

524 gFat

Full nutrition (34 nutrients)

Calories7655 kcal

Protein239 g

Carbohydrates490 g

Fiber36 g

Sugars41 g

Total Fat524 g

Saturated Fat165 g

Monounsaturated Fat240 g

Polyunsaturated Fat93 g

Omega-30 g

Cholesterol885 mg

Sodium5639 mg

Potassium8783 mg

Calcium1003 mg

Iron29 mg

Magnesium618 mg

Phosphorus5758 mg

Zinc13 mg

Copper2.7 mg

Manganese4.8 mg

Vitamin D17 mcg

Vitamin C222 mg

Vitamin A64 mcg

Vitamin E16 mg

Vitamin K49 mcg

Vitamin B64.8 mg

Vitamin B1223 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)3.3 mg

Niacin (B3)42 mg

Folate662 mcg

Choline278 mg

Caffeine0 mg

Water2478 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 27. The excerpt below is the record exactly as published.

FISH CHOWDER, No. 2. i pound salt pork. 4 onions. 6 medium-sized potatoes. 3 pounds fish (about) . i pound crackers or biscuit

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