nut-freeegg-freesoy-free
Lobster Chowder
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
509Calories
31 gProtein
21 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein31 g
Carbohydrates21 g
Fiber1.9 g
Sugars13 g
Total Fat39 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol226 mg
Sodium825 mg
Potassium749 mg
Calcium428 mg
Iron1.7 mg
Magnesium92 mg
Phosphorus517 mg
Zinc5.9 mg
Copper1.8 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C3.9 mg
Vitamin A82 mcg
Vitamin E1.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate30 mcg
Choline129 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 21. The excerpt below is the record exactly as published.
Lobster Chowder 2 cups lobster meat 4 cups milk 1 cup onion salt, cayenne, blade of mace \ cup salt pork fat 1 cup hot cream 2 tablespoons butter 2 tablespoons flour Cook onion in salt pork fat; melt butter; add flour, milk and seasonings, and cook in double boiler with lobster cut in cubes twenty minutes ; add strained salt pork fat, hot cream, and serve. Crab Chowder Prepare the same as lobster chowder, substituting crab meat for lobster meat. Shrimp Chowder Prepare the same as lobster chowder, substituting shrimps for lobster meat. Salt Codfish Chowder \ cup salt pork fat
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