pescatariannut-freeegg-freesoy-free
Lobster Chowder or Stew
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
261Calories
31 gProtein
18 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein31 g
Carbohydrates18 g
Fiber0.7 g
Sugars8.9 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol227 mg
Sodium706 mg
Potassium595 mg
Calcium337 mg
Iron0.9 mg
Magnesium82 mg
Phosphorus426 mg
Zinc6.1 mg
Copper2.1 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C1.9 mg
Vitamin A53 mcg
Vitamin E1.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate33 mcg
Choline139 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 70. The excerpt below is the record exactly as published.
LOBSTER CHOWDER OR STEW 2-pound boiled lobster 1 slice onion 3 tablespoons butter 1 cup cold water 14 cup cracker crumbs Salt 4 cups milk Paprika or cayenne
Cook this with the app: pantry check, scaling, and the assistant.