Americandinnernut-freeegg-freesoy-free
Fish or Clam Chowder
From The Toronto Cook Book, 1915
Serves 2
Clam chowder can be made using clams instead of fish.
Presented as published in 1915. 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
32 gProtein
21 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein32 g
Carbohydrates21 g
Fiber3.6 g
Sugars4.4 g
Total Fat52 g
Saturated Fat19 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol137 mg
Sodium964 mg
Potassium947 mg
Calcium66 mg
Iron1.6 mg
Magnesium67 mg
Phosphorus740 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C25 mg
Vitamin A35 mcg
Vitamin E1.5 mg
Vitamin K6.6 mcg
Vitamin B60.5 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate32 mcg
Choline25 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 109. The excerpt below is the record exactly as published.
Fish or Clam Chowder Use firm fish, such as fresh cod, etc. Do not cook the heads. Scrape, cleanse and wash the fish. Cook it into small pieces, leaving out as many bones as possible. Cover the bottom of pot with slices of fat salt pork; place on that a layer of potatoes cut into small pieces ; on the potatoes a layer of chopped onions ; on the onions a layer of tomatoes; on the tomatoes a layer of fish ; on the fish a layer of crackers or biscuit, first made tender by soaking in water or milk; then repeat the process, commencing with potatoes, until the pot is nearly full. Every layer is sea- soned with pepper and salt; use only enough cold water to moisten and cook
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.