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Vegetable Chowder
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
526Calories
16 gProtein
78 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein16 g
Carbohydrates78 g
Fiber9.8 g
Sugars21 g
Total Fat28 g
Saturated Fat7.6 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol66 mg
Sodium649 mg
Potassium1281 mg
Calcium471 mg
Iron16 mg
Magnesium93 mg
Phosphorus399 mg
Zinc2.1 mg
Copper1.1 mg
Manganese1.9 mg
Vitamin D2.6 mcg
Vitamin C17 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate129 mcg
Choline53 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 121. The excerpt below is the record exactly as published.
VEGETABLE CHOWDER. Salt pork. l-'3 cup. Boiling water, '2 cups. Onion, 1. Milk, 1 quart. Chopped potatoes, 2 cups. Butter, 4 tablespoons. Parsnips, 11/4 cups. Cracker crumbs, i/o cup. Salt and pepper. Chopped parsley, '2 teaspoons
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