Americandinnergluten-freenut-freeegg-freesoy-freefish-free
Mock Clam Chowder
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
[Mrs. C. J., Ct.]
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
738Calories
11 gProtein
25 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories738 kcal
Protein11 g
Carbohydrates25 g
Fiber3.6 g
Sugars4.7 g
Total Fat66 g
Saturated Fat24 g
Monounsaturated Fat32 g
Polyunsaturated Fat7 g
Cholesterol91 mg
Sodium673 mg
Potassium710 mg
Calcium42 mg
Iron1.6 mg
Magnesium41 mg
Phosphorus251 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate34 mcg
Choline17 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 91. The excerpt below is the record exactly as published.
Mock Clam Chowder Put 5 or 6 slices of fat salt pork in a hot sauce pan and try them out thoroughly, then remove the crisp pieces of pork and add to the tried out fat 5 potatoes and 5 onions, chopped coarse with about V2 cup water, and let simmer % hour. Then add ll^ cups scalded milk, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.