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New England Chowder
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
1386Calories
27 gProtein
31 gCarbs
129 gFat
Full nutrition (34 nutrients)
Calories1386 kcal
Protein27 g
Carbohydrates31 g
Fiber2.7 g
Sugars6.1 g
Total Fat129 g
Saturated Fat49 g
Monounsaturated Fat56 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol153 mg
Sodium773 mg
Potassium809 mg
Calcium197 mg
Iron3.1 mg
Magnesium65 mg
Phosphorus462 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.8 mcg
Vitamin C24 mg
Vitamin A142 mcg
Vitamin E0.9 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B1214 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate28 mcg
Choline128 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 9. The excerpt below is the record exactly as published.
New England Chowder. Fry out 6 rashers of salt pork cut in 2-inch squares. Slice 1 small onion and cook in the fat — do not brown. Slice thin 6 medium sized potatoes. Cut in three or four pieces the tender parts of 1 quart of razor clams. 30 PORTLAND WOMAN'S EXCHANGE COOK BOOK Fill the pot with a layer of clams and a layer of potatoes, seasoning each layer with salt and white pepper; barely cover with water and simmer until tender. Heat 3 cups milk and 1 cup cream with 1 large tablespoon butter
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