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Ham Chowder

Name: Ham Chowder
Cuisine: American
Ingredients: 2 cups diced potatoes; 2 cups shredded carrots; 3 pts. of boiling water; 2 cups cold, boiled ham; 1 tsp. onion juice; 4 whole cloves; 1 tblsp. flour; 1 tblsp. cornstarch; 1 cup milk; salt; cayenne pepper

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

1641Calories

133 gProtein

163 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1641 kcal

Protein133 g

Carbohydrates163 g

Fiber38 g

Sugars19 g

Total Fat52 g

Saturated Fat19 g

Monounsaturated Fat21 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol304 mg

Sodium6252 mg

Potassium5703 mg

Calcium838 mg

Iron37 mg

Magnesium386 mg

Phosphorus1986 mg

Zinc17 mg

Copper5 mg

Manganese19 mg

Vitamin D6.1 mcg

Vitamin C35 mg

Vitamin A80 mcg

Vitamin E3.2 mg

Vitamin K29 mcg

Vitamin B63.7 mg

Vitamin B124.6 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)2.5 mg

Niacin (B3)40 mg

Folate259 mcg

Choline473 mg

Caffeine0 mg

Water1402 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 4. The excerpt below is the record exactly as published.

Ham Chowder Cook 2 cups diced potatoes and 2 cups shredded carrots in 3 pts. of boiling water (covered), till done. Add 2 cups cold, boiled ham, diced, 1 tsp. onion juice and 4 whole cloves. Thicken with 1 tblsp. flour and 1 tblsp. cornstarch mixed with 1 cup milk, add salt and cayenne pepper

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