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Nantucket Chowder
From The hearthstone; or, Life at home, 1883
Serves 8
Presented as published in 1883. 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
293Calories
47 gProtein
5 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein47 g
Carbohydrates5 g
Fiber0.7 g
Sugars0.9 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol147 mg
Sodium949 mg
Potassium828 mg
Calcium37 mg
Iron0.5 mg
Magnesium62 mg
Phosphorus674 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B123.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6.7 mcg
Choline3.4 mg
Caffeine0 mg
Water625 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 266. The excerpt below is the record exactly as published.
Nantucket Chowder. — Have five pounds of codfish cut into steaks; take a medium-sized onion, cut in slices or chopped ; a quarter of a pound of fat, salt pork — a little more would do no liarm ; chop the pork and put it with the onions in the bottom of a large sauce- pan or kettle ; let them fry together until the onions are brown ; then have four medium-sized potatoes also chopped; put a layer of fish, seasoning with salt and pepper, on top of the pork and onions, then a layer of potatoes, and so on, until all is in the kettle ; pour over it three quarts of water
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