Fish Chowder

Ingredients

• three pounds of any sort of fresh fish
• six large potatoes
• two onions
• half a pound of salt pork
• a tablespoonful of salt
• one teaspoonful of pepper
• a pinch of cayenne
• a pint of milk
• three ship biscuit or half a dozen large crackers

Method

1. 1

   Cut pork into dice and fry until light brown.

2. 2

   Add onions and brown them.

3. 3

   Layer potatoes, onion, pork, and fish in a saucepan, salting and peppering each layer.

4. 4

   Cover with boiling water and boil for half an hour.

5. 5

   Boil milk, break in crackers, and add butter.

6. 6

   Serve chowder with softened crackers on top.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 70. The excerpt below is the record exactly as published.

Fish Chowder. Three pounds of any sort of fresh fish may be taken ; but fresh cod is always best. Six large potatoes and two onions, with half a pound of salt pork. Cut the pork into dice, and fry to a light brown. Add the onions, and brown them also. Pour the remaining fat into a large saucepan, or butter it, as preferred. Put in a layer of potatoes, a little onion and pork, and a layer of the fish cut in small pieces, salting and peppering each layer. A tablespoonful of salt and one teaspoonful of pepper will be a mild seasoning. A pinch of cayenne may be added, if liked. Barely cover with boiling water, and boil for half an hour. In the meantime boil a pint of milk, and, when at boiling-point, break into it three ship biscuit or half a dozen large crackers

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