Codfish Chowder

Ingredients

• one-half pound shredded codfish
• one quart or so water
• three small slices salt pork
• two or three small onions
• three medium sized, finely sliced potatoes
• three tablespoons cream
• some slices of bread toasted
• pepper and salt to taste
• pepper and salt to taste

Method

1. 1

   Wash the codfish and simmer in water for one hour.

2. 2

   Fry the diced salt pork and onions until browned, then add to the codfish.

3. 3

   Add sliced potatoes and boil.

4. 4

   Once cooked, add cream or milk to make broth, season, and serve over toasted bread.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 36. The excerpt below is the record exactly as published.

CODFISH CHOWDER—About two hours before meals ; time wash one-half pound shredded codfish, place on stove in one quart or so water to barely simmer for one hour. Bry three small slices salt pork (if pork fries out a great nee of grease pour most_of it off) and dice pork. Add two or three smali onions. When onions are browned add pork and — - onions to codfish and set on _to boil. Add three medium ~— sized, finely sliced potatoes. ‘When potatoes are cooked add a three tablespoons cream or some butter and milk to make — ae two quarts or more of broth; pepper and salt to taste. Have some Slices of bread toasted

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