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Potato Chowder

Name: Potato Chowder
Yield: 8 servings
Cuisine: American
Ingredients: two quarts of pared and sliced potatoes; five good-sized onions; half a pound of salt pork; two quarts of water; two table-spoonfuls of flour; salt and pepper for seasoning

From Miss Parloa's kitchen companion, 1887

Serves 8

Presented as published in 1887. 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

450Calories

9 gProtein

49 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories450 kcal

Protein8.5 g

Carbohydrates49 g

Fiber9 g

Sugars4 g

Total Fat25 g

Saturated Fat9.2 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.1 g

Cholesterol16 mg

Sodium576 mg

Potassium1075 mg

Calcium131 mg

Iron14 mg

Magnesium80 mg

Phosphorus161 mg

Zinc1.3 mg

Copper2 mg

Manganese3.1 mg

Vitamin D0.9 mcg

Vitamin C19 mg

Vitamin A1.4 mcg

Vitamin E0 mg

Vitamin K0.4 mcg

Vitamin B60.7 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.3 mg

Folate44 mcg

Choline10 mg

Caffeine0 mg

Water497 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 265. The excerpt below is the record exactly as published.

Potato Chowder. For this dish will be required two quarts of pared and sliced potatoes, five good-sized onions, pared, and sliced very thin, half a pound of salt pork, two quarts of water, two table-spoonfuls of flour, and salt and pepper for seasoning

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