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Oyster Chowder

Name: Oyster Chowder
Yield: 4 servings
Cuisine: American
Ingredients: Potatoes, 3; Salt and pepper; Onion, 1; Celery salt; Boiling water, 1 quart; Milk, 1 cup; Oysters, 1 pint; Butter, 1 tablespoon

From Mary Jane's cook book, 1916

Serves 4

Presented as published in 1916. 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

416Calories

17 gProtein

71 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories416 kcal

Protein17 g

Carbohydrates71 g

Fiber6.8 g

Sugars6.5 g

Total Fat11 g

Saturated Fat2.2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol65 mg

Sodium690 mg

Potassium1022 mg

Calcium499 mg

Iron27 mg

Magnesium117 mg

Phosphorus345 mg

Zinc50 mg

Copper3.8 mg

Manganese1.5 mg

Vitamin D0.6 mcg

Vitamin C27 mg

Vitamin A36 mcg

Vitamin E1.2 mg

Vitamin K3.6 mcg

Vitamin B60.6 mg

Vitamin B1211 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.7 mg

Folate98 mcg

Choline116 mg

Caffeine0 mg

Water480 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 122. The excerpt below is the record exactly as published.

OYSTER CHOWDER. Potatoes, 3. Salt and pepper. Onion, 1. Celery salt. Boiling water, 1 quart. Milk, 1 cup. Oysters, 1 pint. Butter, 1 tablespoon

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