Oyster Chowder

Name: Oyster Chowder
Ingredients: 1 tbsp. salt pork dice; 1 pt. oysters; 1 minced onion; 1 c. to 1 pt. white sauce; 1 c. hot water; Oyster crackers; 1 pt. thin sliced raw potatoes

From The school kitchen textbook, 1915

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

630Calories

40 gProtein

47 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories630 kcal

Protein40 g

Carbohydrates47 g

Fiber2.8 g

Sugars22 g

Total Fat31 g

Saturated Fat12 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.8 g

Omega-30 g

Cholesterol228 mg

Sodium872 mg

Potassium1402 mg

Calcium645 mg

Iron24 mg

Magnesium135 mg

Phosphorus792 mg

Zinc196 mg

Copper14 mg

Manganese1.7 mg

Vitamin D0.6 mcg

Vitamin C11 mg

Vitamin A264 mcg

Vitamin E4.4 mg

Vitamin K6 mcg

Vitamin B60.4 mg

Vitamin B1245 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)5.7 mg

Folate87 mcg

Choline334 mg

Caffeine0 mg

Water1012 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 80. The excerpt below is the record exactly as published.

Oyster Chowder 1 tbsp. salt pork dice. 1 pt. oysters. 1 minced onion. 1 c. to 1 pt. white sauce. 1 c. hot water. Oyster crackers. 1 pt. thin sliced raw potatoes

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