NO. 84. CHOWDER, FISH OR CLAM.
(For six persons.) One-quarter pound clear
salt pork; fifty hard-shell clams, or head and
shoulders of cod or other fish; six good-sized
potatoes, six onions, six tomatoes, half-pound
of pilot bread or other hard biscuit, clove of
garlic✪ Chowder, Fish or Clam. To prepare, cut pork into dice pieces,
slice potatoes not in ice water, slice onions
and tomatoes, break crackers in small
pieces; chop clams fine, saving all juice.
Fish cut into small pieces, retaining the
bones. To prepare for cooking, put the dices
of pork into the chowder pot and fry brown,
remove them, but allow the fat to remain.
Put a layer of crackers in the bottom of the
pot, cover with a layer of clams, then one of
potatoes, one of onions and one of tomatoes;
repeat the layers until ingredients are used
up. SEASONING: On each layer add some
salt, red pepper or paprika, a pinch of ground
cloves, a leaf of mace, pinch of celery seed;
on top layer two bay leaves and a mashed
clove of garlic— a chile if desired. Fill pot
with clam juice to top of ingredients, or with
water if fish be used. Place pot on small fire
and allow it to only simmer for one or two
hours, afterward let it boil slowly, occa-
sionally stirring toward the last. Serve with
slice of lemon and glass of sherry. If fish is
used, remove all bones before serving.
NO. 79. CODFISH CAKES. Mrs. N. S.
Ailing, Lamanda Park, Cal.— Get sweet,
thick, white codfish, take piece about four
inches square; take about four good-sized po-
tatoes, peal and cut four times, place in a
kettle of boiling water, then lay the fish whole
on top; cover and when potatoes are tender
the fish has cooked sufficiently. Drain water
from potatoes and mash; pick codfish fine,
free from bones, chop fine, then mix potatoes,
fish, butter size of egg, and one well-beaten
egg✪ Codfish Cakes. Mix with hand until it is creamy and
light; make in little cakes and dust with
flour; now fry in a kettle of hot lard, same
as fried cakes, to a rich brown. Serve hot
with butter.
NO. 88. CUBAN, OR ROYAL PIE. M. P.
de D., Los Angeles — One and one-half pounds
flour, one-half pound granulated sugar, one
pound lard, one-half pound butter, four eggs,
one-half glass Madeira wine, one-half tea-
spoon sal✪ Cuban, or Royal Piet. Mix thoroughly in bowl and place
on ice a while. Put flour on pasteboard and
roll mixture; put in agate pan not too deep —
part of paste in bottom of mold one-half inch
thick; brown in oven; cool; put raw paste
around mold, then add filling. FILLING:
Cut chickens in pieces as for fricassee, boil In
salt water until very tender and remove bones.
Tomato sauce, hashed onions, bell peppers or
pimiento morones, chicken liquor, and mix;
let all boil together; add olives, blanched
almonds and raisins; cayenne, salt and pep-
per to taste, them add chicken; boil all to-
gether; cool, then fill pie and use rest of paste
to cover pie.
Page 146 · 4 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
NO. 84. CHOWDER, FISH OR CLAM. (For six persons.) One-quarter pound clear salt pork; fifty hard-shell clams, or head and shoulders of cod or other fish; six good-sized potatoes, six onions, six tomatoes, half-pound of pilot bread or other hard biscuit, clove of garlic. To prepare, cut pork into dice pieces, slice potatoes in ice water, slice onions and tomatoes, break crackers in small pieces; chop clams fine, saving all juice. Fish cut into small pieces, retaining the bones. To prepare for cooking, put the dices of pork into the chowder pot and fry brown, remove them, but allow the fat to remain. Put a layer of crackers in the bottom of the pot, cover with a layer of clams, then one of potatoes, one of onions and one of tomatoes; repeat the layers until ingredients are used up. SEASONING: On each layer add some salt, red pepper or paprika, a pinch of ground cloves, a leaf of mace, pinch of celery seed; on top layer two bay leaves and a mashed clove of garlic— a chile if desired. Fill pot with clam juice to top of ingredients, or with water if fish be used. Place pot on small fire and allow it to only simmer for one or two hours, afterward let it boil slowly, occasionally stirring toward the last. Serve with slice of lemon and glass of sherry. If fish is used, remove all bones before serving.
NO. 79. CODFISH CAKES. Mrs. N. S. Ailing, Lamanda Park, Cal.— Get sweet, thick, white codfish, take piece about four inches square; take about four good-sized potatoes, peal and cut four times, place in a kettle of boiling water, then lay the fish whole on top; cover and when potatoes are tender the fish has cooked sufficiently. Drain water
from potatoes and mash; pick codfish fine, free from bones, chop fine, then mix potatoes, fish, butter size of egg, and one well-beaten egg. Mix with hand until it is creamy and light; make in little cakes and dust with flour; now fry in a kettle of hot lard, same as fried cakes, to a rich brown. Serve hot with butter.
NO. 88. CUBAN, OR ROYAL PIE. M. P. de D., Los Angeles — One and one-half pounds flour, one-half pound granulated sugar, one pound lard, one-half pound butter, four eggs, one-half glass Madeira wine, one-half teaspoon salt. Mix thoroughly in bowl and place on ice a while. Put flour on pasteboard and roll mixture; put in agate pan not too deep — part of paste in bottom of mold one-half inch thick; brown in oven; cool; put raw paste around mold, then add filling. FILLING: Cut chickens in pieces as for fricassee, boil In salt water until very tender and remove bones. Tomato sauce, hashed onions, bell peppers or pimiento morones, chicken liquor, and mix; let all boil together; add olives, blanched almonds and raisins; cayenne, salt and pepper to taste, them add chicken; boil all together; cool, then fill pie and use rest of paste to cover pie.
Records on this page
Chowder, Fish or ClamChowder, Fish or ClamCodfish CakesCuban, or Royal Pie