pescatariannut-freeegg-freesoy-free

Oyster Chowder

Name: Oyster Chowder
Yield: 4 servings
Ingredients: one cupful of chopped fresh celery; one cup of milk; two tablespoons of butter; two tablespoons of flour; one salt-spoon of salt; the fleshy part of two and one-half dozen oysters

From The national course in home economics, 1917

Serves 4

Presented as published in 1917. 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

242Calories

24 gProtein

16 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories242 kcal

Protein24 g

Carbohydrates16 g

Fiber0 g

Sugars5.3 g

Total Fat14 g

Saturated Fat2.9 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol173 mg

Sodium2768 mg

Potassium683 mg

Calcium299 mg

Iron18 mg

Magnesium76 mg

Phosphorus431 mg

Zinc148 mg

Copper11 mg

Manganese1.1 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A68 mcg

Vitamin E3.2 mg

Vitamin K3.8 mcg

Vitamin B60.2 mg

Vitamin B1233 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.8 mg

Folate33 mcg

Choline255 mg

Caffeine0 mg

Water389 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 67. The excerpt below is the record exactly as published.

OYSTER CHOWDER. Take one cupful of chopped fresh celery, one cup of milk, two table- spoons of butter, two tablespoons of flour, one salt-spoon of salt and the fleshy part of two and one-half dozen oysters

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