pescatariannut-freesoy-free
Lobster Chowder
From The Cook County cook book, 1912
Serves 10
Recipe by Mrs. F. C. Winter, Winnetka, 111.
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
1054Calories
44 gProtein
111 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories1054 kcal
Protein44 g
Carbohydrates111 g
Fiber2.9 g
Sugars3.3 g
Total Fat57 g
Saturated Fat7.3 g
Monounsaturated Fat20 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol266 mg
Sodium1164 mg
Potassium1013 mg
Calcium373 mg
Iron7.1 mg
Magnesium118 mg
Phosphorus713 mg
Zinc7.7 mg
Copper2.8 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A5.8 mcg
Vitamin E5.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate183 mcg
Choline160 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 10 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.