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Potato Chowder
From The Toronto Cook Book, 1915
Serves 7
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
481Calories
13 gProtein
61 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein13 g
Carbohydrates61 g
Fiber6.5 g
Sugars15 g
Total Fat21 g
Saturated Fat9.2 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol34 mg
Sodium99 mg
Potassium1511 mg
Calcium303 mg
Iron2.2 mg
Magnesium91 mg
Phosphorus382 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C55 mg
Vitamin A68 mcg
Vitamin E0.1 mg
Vitamin K5.4 mcg
Vitamin B61 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate51 mcg
Choline75 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 110. The excerpt below is the record exactly as published.
Potato Chowder One fourth pound salt pork, cut in cubes. Fry out in chowder kettle. Slice three large onions, fry in the fat until golden brown. Add a quart of hot water, boil five minutes, then put in twelve large potatoes sliced and if handy a pinch of Summer herbs. Cook slowly. Have three pints of milk
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