Chowder

Ingredients

• Take any kind of firm fresh fish (cod or haddock is generally used)
• boil some salt pork about % done
• sliced potatoes
• minced onion
• crackers, that have been soaked for a few minutes in milk
• salt and pepper

Method

1. 1

   Put layers of pork, fish, potatoes, onion, and soaked crackers in an iron pot.

2. 2

   Cover with boiling water and cook for half an hour.

3. 3

   Remove chowder with a skimmer, thicken stock with butter and flour, boil, and add seasoning.

4. 4

   Pour stock over chowder and serve with sliced lemon.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 14. The excerpt below is the record exactly as published.

Chowder. Take any kind of firm fresh fish (cod or haddock is generally used) cut into slices; boil some salt pork about % done, cut in as many pieces as you have fish. Put a layer of pork in the bottom of an iron pot, a layer each of fish, sliced potatoes, minced onion and crackers, that have been soaked for a few minutes in milk, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.