Americandinner
Corn Chowder
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
Method
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 12. The excerpt below is the record exactly as published.
Corn Chowder—For corn chowder, follow the directions for vegetable chowder, omitting the turnip and carrot. Use 2 cups of corn, either canned or fresh, and 1 cup of diced potato
Cook this with the app: pantry check, scaling, and the assistant.