Rhode Island Chowder
From 365 tasty dishes, 1906
Serve with boiled potatoes.
Presented as published in 1906. 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
3919Calories
424 gProtein
149 gCarbs
155 gFat
Full nutrition (34 nutrients)
Calories3919 kcal
Protein424 g
Carbohydrates149 g
Fiber26 g
Sugars67 g
Total Fat155 g
Saturated Fat56 g
Monounsaturated Fat70 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol1656 mg
Sodium12096 mg
Potassium8340 mg
Calcium906 mg
Iron13 mg
Magnesium729 mg
Phosphorus9892 mg
Zinc16 mg
Copper1.8 mg
Manganese4.7 mg
Vitamin D6.4 mcg
Vitamin C111 mg
Vitamin A95 mcg
Vitamin E16 mg
Vitamin K6 mcg
Vitamin B64.1 mg
Vitamin B1253 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)3.2 mg
Niacin (B3)28 mg
Folate290 mcg
Choline92 mg
Caffeine0 mg
Water5051 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 19. The excerpt below is the record exactly as published.
Rhode Island Chowder. Cut % oi z. pound of fat salt pork into thin slices, place in the bottom of a large kettle and slowly cook until well tried out and brown on both sides. Have ready 7 pounds of cod or any firm-fleshed white fish cut in large pieces and 10 good-sized onions peeled and sliced. Lift out the pork leaving the fat in the kettle. Lay in as many pieces of the fish as will cover the bottom, add a thick layer of the sliced onions, salt and pepper to season. Alternate until the ma- terials are used up, adding the pieces of fried pork before the last layer of fish. Pour over sufficient boiling water to come to the top of the fish, place on the fire, cover and when the water boils keep at a gentle bubble for half an hour. Pour in i quart of cider and I glassful of port ; add 2 pounds of sea bis- cuits
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