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Tomato Fish Chowder
From The Toronto Cook Book, 1915
Serves 15
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
431Calories
22 gProtein
16 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein22 g
Carbohydrates16 g
Fiber2 g
Sugars0.9 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol89 mg
Sodium513 mg
Potassium665 mg
Calcium35 mg
Iron1.1 mg
Magnesium47 mg
Phosphorus495 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C19 mg
Vitamin A9.6 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate15 mcg
Choline17 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 109. The excerpt below is the record exactly as published.
Tomato Fish Chowder Take three slices salt pork, cut in squares, one can tomatoes, and five pounds of fish, one and a half quarts potatoes, sliced, three pints sweet milk
Cook this with the app: pantry check, scaling, and the assistant.