Lamb Chowder

Name: Lamb Chowder
Ingredients: 25 clams cut up; y pound salt pork chopped fine; 6 potatoes sliced thin; 4 onions sliced thin; add 2 quarts milk

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

4804Calories

242 gProtein

340 gCarbs

275 gFat

Full nutrition (34 nutrients)

Calories4804 kcal

Protein242 g

Carbohydrates340 g

Fiber29 g

Sugars127 g

Total Fat275 g

Saturated Fat112 g

Monounsaturated Fat110 g

Polyunsaturated Fat28 g

Omega-30.4 g

Cholesterol663 mg

Sodium6854 mg

Potassium8233 mg

Calcium3038 mg

Iron25 mg

Magnesium694 mg

Phosphorus4722 mg

Zinc18 mg

Copper1.8 mg

Manganese3 mg

Vitamin D26 mcg

Vitamin C222 mg

Vitamin A1535 mcg

Vitamin E8 mg

Vitamin K22 mcg

Vitamin B64.8 mg

Vitamin B12124 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)3.7 mg

Niacin (B3)18 mg

Folate301 mcg

Choline1177 mg

Caffeine0 mg

Water3772 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 62. The excerpt below is the record exactly as published.

LAM CHOWDER. — 25 clams cut up, y pound salt pork chopped fine, 6 pota¬ toes sliced thin, 4 onions sliced thin. Put pork in kettle; after cooking a short time add potatoes, onions, and juice of clams. Cook 2 y hours, then add clams; 15 minutes before serving add 2 quarts milk

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