Fish Chowder

Ingredients

• a trout or any large fish
• some slices of salt pork
• two medium-sized onions
• some potatoes
• red and black pepper
• bits of butter
• milk enough to cover it

Method

1. 1

   Skin the fish and cut into thin slices.

2. 2

   Fry salt pork until brown, then fry onions.

3. 3

   Layer potatoes, fish, onions, and cracker dust in a pot.

4. 4

   Add seasonings and milk, then cook until done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 49. The excerpt below is the record exactly as published.

FISH CHOWDER. Take a trout or any large fish, skin it and cut the meat in nice thin slices ; take some slices of salt pork and fry it quite brown ; slice two medium-sized onions and fry with the pork ; slice some potatoes — then put in a layer of potatoes, fish, onions, cracker dust. Continue until ingredi- ents are all used ; add to it red and black pepper, place bits of butter on the top, then pour on milk enough to cover it

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