Americandinner
Corn Chowder
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
- two medium sized onions
- eight potatoes sliced thin
- one quart of rich milk
- two tablespoons butter
Method
Fry onions in butter, add potatoes and water, cook, then add corn and milk, season, and thicken with butter and flour.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 3. The excerpt below is the record exactly as published.
CORN CHOWDER. Mrs. J. W. Sipher. Fry two medium sized onions in butter five minutes. Add eight potatoes sliced thin. Cover with water and cook slowly one-half hour, then add corn from eiglit ears or one can of corn. Cook another half hour. Season with pepper and salt and one quart of rich milk and bring to a boil and add two tablespoons but- te
Cook this with the app: pantry check, scaling, and the assistant.