Oyster Chowder
From Home dissertations, 1891
Presented as published in 1891. 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
390Calories
30 gProtein
51 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories390 kcal
Protein30 g
Carbohydrates51 g
Fiber0.4 g
Sugars32 g
Total Fat8.6 g
Saturated Fat2.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.7 g
Cholesterol198 mg
Sodium1655 mg
Potassium1156 mg
Calcium313 mg
Iron23 mg
Magnesium107 mg
Phosphorus516 mg
Zinc195 mg
Copper14 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A100 mcg
Vitamin E6.2 mg
Vitamin K9 mcg
Vitamin B60.4 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.5 mg
Folate47 mcg
Choline339 mg
Caffeine0 mg
Water535 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 83. The excerpt below is the record exactly as published.
OYSTER CHOWDER. Put thin slices of salt pork into the bottom of a kettle, then a layer of thin sliced pota- toes, then oysters over the potatoes, season them with salt, pepper and some butter ; pour over each layer half a teacup of tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.