Americandinnernut-freeegg-freesoy-free
Salt-fish Chowder
From The hearthstone; or, Life at home, 1883
Serves 4
Presented as published in 1883. 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
698Calories
15 gProtein
11 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein15 g
Carbohydrates11 g
Fiber0.8 g
Sugars3.2 g
Total Fat66 g
Saturated Fat24 g
Monounsaturated Fat31 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol76 mg
Sodium210 mg
Potassium445 mg
Calcium85 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus245 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C7.5 mg
Vitamin A23 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate9.5 mcg
Choline26 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 266. The excerpt below is the record exactly as published.
Salt-fish Chowder. — Cover the bottom of a kettle with slices of salt pork ; fry to a light brown. Remove the kettle from the fire. Put in first a layer of pared and sliced potatoes, then bits of codfish (not too nuich), then a layer of potatpes, and so on. Sprinkle pepper ■on each layer. Add water sufficient to cover. Stew slowly until the potatoes are well cooked ; then add crackers, half a pint of milk, and a thicken of flour
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