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Vegetable Chowder

Name: Vegetable Chowder
Cuisine: American
Ingredients: 4 potatoes; Fat, 2 tablespoons, or a small piece of salt pork; 3 carrots; 3 onions; 1 pint tomatoes; Skim milk, 2 cups; Salt, 2 teaspoons

From Use and preparation of food, 1919

Presented as published in 1919. 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

935Calories

38 gProtein

200 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories935 kcal

Protein38 g

Carbohydrates200 g

Fiber29 g

Sugars65 g

Total Fat2.4 g

Saturated Fat0.7 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol15 mg

Sodium5059 mg

Potassium5304 mg

Calcium911 mg

Iron7.2 mg

Magnesium298 mg

Phosphorus1129 mg

Zinc5.7 mg

Copper1.1 mg

Manganese2.1 mg

Vitamin D5.4 mcg

Vitamin C203 mg

Vitamin A1940 mcg

Vitamin E2.9 mg

Vitamin K61 mcg

Vitamin B63.1 mg

Vitamin B122.8 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)11 mg

Folate264 mcg

Choline225 mg

Caffeine0 mg

Water1759 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 27. The excerpt below is the record exactly as published.

GETABLE CHOWDER. 4 potatoes. Fat, 2 tablespoons, or a small piece 3 carrots. of salt pork. 3 onions. Flour, 3 tablespoons. 1 pint tomatoes. Skim milk, 2 cups. Salt. 2 teaspoons

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