gluten-free
Chowder
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
- Cut some slices of pork very thin
- putting some salt and pepper on each layer
- add one cup sweet cream five minutes before you take it up
Method
Fry thin slices of pork in a pot, then layer fish, onions, and potatoes, seasoning each layer with salt and pepper.
Add soaked crackers around the sides and over the top, then add enough water to cover.
Boil for half an hour until the potatoes are done, adding sweet cream before serving.
Nutrition per serving
307Calories
5 gProtein
65 gCarbs
3 gFat
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 3. The excerpt below is the record exactly as published.
CHOWDER. Cut some slices of pork very thin, and fry it out dry in the dinner pot; then put in a layer of fish cut in slices, on the pork and fat; then a layer of onions, and then potatoes, all sliced very thin; then fish, onions, and pota- toes again, till your ingredients are all in, putting some salt and pepper on each layer of onions. Split some crack- ers and dip them in water, and put them around the sides and over the top; put in water enough to come up in sight ; boil half an hour till the potatoes are done; add one cup sweet cream five minutes before you take it up
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