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Potato Chowder
From The Rural cook book, 1907
Serves 1
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
689Calories
39 gProtein
119 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein39 g
Carbohydrates119 g
Fiber15 g
Sugars11 g
Total Fat18 g
Saturated Fat2.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Cholesterol90 mg
Sodium1767 mg
Potassium3192 mg
Calcium116 mg
Iron6.1 mg
Magnesium174 mg
Phosphorus651 mg
Zinc4.4 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0.8 mcg
Vitamin C129 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K13 mcg
Vitamin B62.6 mg
Vitamin B121 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate123 mcg
Choline178 mg
Caffeine0 mg
Water689 g
As published
This recipe was extracted from The Rural cook book (1907), page 89. The excerpt below is the record exactly as published.
Potato Chowder. — Wash and pare four large potatoes. Cut them into small dice. Chop fine one-quarter of a pound of ham and one good- sized onion. Slowly fry the ham and onion together until a light brown, then in a saucepan put alternate layers of the ham and diced potato, ( well with lalt and pepper. Add one tablespoonftil of finely-
Cook this with the app: pantry check, scaling, and the assistant.