pescatariannut-freeegg-freesoy-free
Maryland Chowder
From The household (of the Detroit free press), 1886
Serves 5
Milk may be used instead of cream.
Presented as published in 1886. 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
537Calories
48 gProtein
35 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein48 g
Carbohydrates35 g
Fiber1.3 g
Sugars2.1 g
Total Fat31 g
Saturated Fat6.9 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol177 mg
Sodium2461 mg
Potassium797 mg
Calcium137 mg
Iron3.6 mg
Magnesium74 mg
Phosphorus727 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C2.3 mg
Vitamin A85 mcg
Vitamin E2.4 mg
Vitamin K4.1 mcg
Vitamin B60.6 mg
Vitamin B1214 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.3 mg
Folate51 mcg
Choline70 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 506. The excerpt below is the record exactly as published.
MARYLAND CHOWDER. Take the shoulder of a large cod, or good-sized haddock. Clean well and cut in uniform pieces, two pounds of the prepared fish, half a pound of crackers, two ounces of butter, one pint of oysters or clams, one gill of cream, one gill of water, one sliced onion, one tablespoonful of salt, half a teaspoonful each of black pep
Cook this with the app: pantry check, scaling, and the assistant.