Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Biscuit | 1 medium (45g) | 166 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 slices of salt pork very fine
- 2 tablespoon fuls flour
- 2 quarts boiling water
- 2 dozen clams
- 6 potatoes
- 5 onions
- 2 large spoons of butter
- 12 fredonia cook book
- 25 clams
- 6 medium sized potatoes
- 4 medium sized onions
- 4 sea biscuits
- half done
- cayenne
- pepper
- salt
Directions
2 dozen clams, 6 potatoes, 5 onions.
Chop 2 slices of salt pork very fine and fry brown. Put in bottom of pot a little of fried pork, then successive layers of sliced onions, sliced potatoes and clams. Pour in clam liquor and add sufiicient water to cover them; season highly with cayenne pepper and a little salt. Cook until potatoes are done, then add i pint of hot milk and boil slowly 3 hours. Just before serving, add i cup of cream and 2 large spoons of butter.
Pure, delicate, strong— Virot's Extracts.
12 FREDONIA COOK BOOK.
CIvAM CHOWDER. Miss Heyl.
25 clams, ^ pound salt pork, i quart milk, 6 medium sized potatoes, 4 medium sized onions, i can of corn, i tablespoonful butter, 2 tablespoon fuls flour, 4 sea biscuits.
Wash clams thoroughly with brush. Put in kettle with 2 quarts boiling water. When shells open, remove the clams from them; cut in small pieces. Cut the pork in small pieces and fry until light brown; add onions, chopped fine. When cooked, turn into kettle of clam water; then add the potatoes cut in cubes. When potatoes are half done, add clams; cook till potatoes are done, add milk; when it boils, add corn and butter and flour (cooked together in spider). I^et this boil up once; add crackers, broken in pieces. Set on back of stove; lastly, add the yolk of i ^^%, and season with salt and cayenne pepper.