pescatariannut-freesoy-free
Lobster Chowder
From The Cook County cook book, 1912
Serves 18
Recipe by Mrs. F. C. Winter, Winnetka, IL.
Presented as published in 1912. 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
584Calories
24 gProtein
61 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein24 g
Carbohydrates61 g
Fiber1.6 g
Sugars1.8 g
Total Fat29 g
Saturated Fat4 g
Monounsaturated Fat11 g
Polyunsaturated Fat9.9 g
Cholesterol135 mg
Sodium644 mg
Potassium560 mg
Calcium206 mg
Iron3.9 mg
Magnesium66 mg
Phosphorus393 mg
Zinc4.2 mg
Copper1.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E2.9 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate101 mcg
Choline85 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 129. The excerpt below is the record exactly as published.
LOBSTER CHOWDER.— 4 or 5 lbs. of lobster, chopped fine; take the green part and add to it 4 lbs. crackers; stir into 1 qt boiling milk, add lobster, a piece of butter, Y^ size of an ^gg, a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.