Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 6 ounces of fat salt pork
- 2 pound of crackers
- 4 onions
- 2 carrots
- 6 potatoes
- 6 tomatoes
- parsley
- salt
- black pepper
Directions
100 clams chopped fine ; place with the liquor o^ er the fire ; add two or three times the amount of clam juice or water; chop 4 onions, 2 carrots, 6 potatoes, 6 tomatoes and a little parsley ; chop fine and try out 6 ounces of fat salt pork ; pour fat and scraps into Ihe clams; roll fine i/2 pound of crackers and stir in e^radually, add- ing also 1 qt. milk two minutes before chowder is done ; season with black pepper. Mrs. W. M. Hoffer, Jamestown. N. Y.