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Salmon Chowder

Name: Salmon Chowder
Yield: 5 servings
Cuisine: American
Ingredients: 1 lb. can salmon; 1 large onion chopped fine; %. lb. salt pork fried brown; 1 pt. cream or milk; 3 ships crackers; 3 large potatoes; salt and pepper to taste

From San Rafael cook book, 1906, 1906

Serves 5

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

576Calories

22 gProtein

20 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories576 kcal

Protein22 g

Carbohydrates20 g

Fiber2.4 g

Sugars2 g

Total Fat45 g

Saturated Fat15 g

Monounsaturated Fat20 g

Polyunsaturated Fat6.2 g

Omega-30 g

Cholesterol76 mg

Sodium381 mg

Potassium774 mg

Calcium216 mg

Iron1.5 mg

Magnesium52 mg

Phosphorus387 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D14 mcg

Vitamin C20 mg

Vitamin A18 mcg

Vitamin E0.6 mg

Vitamin K2.5 mcg

Vitamin B60.6 mg

Vitamin B124.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.4 mg

Folate35 mcg

Choline100 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.

SALMON CHOWDER— "FINE"— Mrs. W. B. Bradford. 1 lb. can salmon, 1 large onion chopped fine, %. lb. salt pork fried trown, 1 pt. cream or milk, 3 ships crackers, 3 large potatoes, salt and pepper to taste

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