pescatariangluten-freenut-freeegg-freesoy-free
Delicious Fish Chowder
From The Toronto Cook Book, 1915
Serves 4
Considered the best by the author.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 110. The excerpt below is the record exactly as published.
Delicious Fish Chowder Put on one quart of milk, bring to a scalding point before adding half pound of halibut, cut in squares. Cook twenty minutes, then add a pint of oysters, and when edges curl remove from fire. Season with salt and pepper to taste and add a gener- ous lump of butte
Cook this with the app: pantry check, scaling, and the assistant.