Nut Chowder

Name: Nut Chowder
Ingredients: Two medium-sized potatoes; one large onion; two tomatoes; one-half small, green, sweet pepper; one dessertspoonful of peanut butter; two tablespoonfuls of finely ground mixed nuts; one quart of water; a teaspoonful of ordinary butter

From Meat substitutes, 1907

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

458Calories

14 gProtein

81 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories458 kcal

Protein14 g

Carbohydrates81 g

Fiber13 g

Sugars16 g

Total Fat11 g

Saturated Fat1.7 g

Monounsaturated Fat6 g

Polyunsaturated Fat2.7 g

Cholesterol0 mg

Sodium97 mg

Potassium2213 mg

Calcium145 mg

Iron4.3 mg

Magnesium171 mg

Phosphorus357 mg

Zinc2.4 mg

Copper0.9 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C103 mg

Vitamin A101 mcg

Vitamin E2.8 mg

Vitamin K26 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6 mg

Folate130 mcg

Choline62 mg

Caffeine0 mg

Water1544 g

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 10. The excerpt below is the record exactly as published.

Nut Chowder Two medium-sized potatoes ; one large onion ; two tomatoes ; one-half small, green, sweet pepper, cut into strips; one dessertspoonful of peanut butter dis- solved to a cream ; two tablespoonfuls of finely ground mixed nuts ; salt ; one quart of water. Let the pota" toes and onions be sliced thin but not chopped fine. The tomato should be cut into small pieces. Boil all together until the potatoes and onions are tender, just before serving add a teaspoonful of ordinary butter

Cook this with the app: pantry check, scaling, and the assistant.