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New England Clam Chowder
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
287Calories
21 gProtein
27 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein21 g
Carbohydrates27 g
Fiber3 g
Sugars2.5 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol48 mg
Sodium808 mg
Potassium611 mg
Calcium69 mg
Iron3 mg
Magnesium53 mg
Phosphorus332 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A106 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B1213 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate30 mcg
Choline93 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 110. The excerpt below is the record exactly as published.
New England Clam Chowder One-quarter pound fat salt pork, cut in litltle squares and fried; then take six potatoes, peel and cut in little dice-shaped pieces, two sliced onions; put potatoes and onions into kettle with the pork; add a little hot water and the liquor from one quart of clams; then separate bellies from clams and add them both to the other ingredients. Cook until potatoes are done; add pepper and salt to taste; when cooked, just before removing from fire, add one quart sweet milk
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