Fish and Vegetable Chowder

Ingredients

• 3 lbs. fish
• 2 cups diced potatoes
• 4- cup chopped onion
• + cup chopped salt pork
• 1 teaspoon salt
• 4 teaspoon cayenne
• 1 quart water
• 1 cup samp, which has been soaked overnight and cooked until tender
• 1 cup peas
• 2 cups cold water
• 2 tablespoons fat
• 2 tablespoons flour
• 1 cup diced carrots
• 1 pint sealed milk

Method

1. 1

   Cut fish into small pieces.

2. 2

   Simmer fish with mixed vegetables in which bones, etc., have been cooked, add the seasonings.

3. 3

   Cook forty minutes, slowly, covered.

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 46. The excerpt below is the record exactly as published.

FISH AND VEGETABLE CHOWDER 3 lbs. fish 2 cups diced potatoes 4- cup chopped onion + cup chopped salt pork 1 teaspoon salt 4 teaspoon cayenne Cut fish into small pieces. 1 smoked haddock i cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt Simmer 15 minutes; strain. In Kettle place layers of fish and mixed vegetables. in which bones, ete., have been cooked, add the seasonings. Cook forty minutes, slowly, covered. 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint sealded mil

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