Fish Chowder

Ingredients

• 1 white fish weighing 5 pounds
• 4 cups potato dice
• 4 cups onion dice
• 4.5 cups salt pork dice
• salt
• pepper
• red pepper
• 4 cups hot water
• 2 tablespoons Crisco
• 4 tablespoons flour
• 4 cups milk
• 10 buttered crackers

Method

1. 1

   Remove head and skin and cut fish into fillets.

2. 2

   Cover head, skin and bones with cold water; simmer 20 minutes, strain.

3. 3

   Reserve liquor.

4. 4

   Parboil potatoes 10 minutes.

5. 5

   Cook onion in salt pork until yellow.

6. 6

   Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender.

7. 7

   Thicken milk with Crisco and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 109. The excerpt below is the record exactly as published.

Fish Chowder Cucumber and Tomato Salad Cheese Croquettes Bakewell Pudding Coffee *Fish Chowder—1 white fish weighing 5 pounds, 4 cups potato dice, 4 cup onion dice, 4% cup salt pork dice, l A Calendar of Dinners salt, pepper, and red pepper to taste, 4 cups hot water, 2 tablespoons Crisco, 4 tablespoons flour, 4 cups milk, and 10 buttered crackers

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