Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Liquor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 quarts of water to liquor from 30 clams
- 4 tablespoons of flour
- two slices salt pork
- 30 clams
- 3 eggs well beaten
- 12 people
- 6 onions
- 12 small potatoes
- 50 medium sized clams
- 20 min- utes
- 1 onion cut fine
- pepper
- salt
Directions
Add 3 quarts of water to liquor from 30 clams, bring to a boil, then add clams chopped, boil 3 minutes. Add 4 tablespoons of flour, 4 of but- ter, pint of milk, pepper and salt. Take from stove, add 3 eggs well beaten. Stir well and serve. Mrs. John Sabin.
CLAM CHOWDBE POE 12 PEOPLE.
Two slices salt pork; cut in small pieces and fry until brown; 6 onions, medium size, chopped fine and fried until brown in pork; 12 small potatoes, cut or chopped; 50 medium sized clams, also chopped fine. Put broth in kettle, add onions, pork and potatoes. Boil 20 min- utes, add water and chopped clams, boil 10 minutes. Add 1 can toma- toes, boil 2 to 5 minutes. C. B. Moorb.
CORN CHOWDEE. Pare and cut in small pieces potatoes to fill a pint measure; 1 onion cut fine; butter size of an egg. Cover with water and boil until soft. When done, add as much milk and corn as desired. Salt and pepper to taste. Mrs. H. Wade Hibbard.
92 THE USEFUL COOK BOOK