Fish Chowder

Ingredients

• Fry seven slices of pork
• Then fry in the fat two good-sized onions
• Pare and slice ten potatoes
• Cut the haddock into pieces
• about a pint of milk

Method

1. 1

   Fry pork and onions, then layer fish and potatoes in an iron pot, seasoning each layer.

2. 2

   Pour in the fat and cover with boiling water.

3. 3

   Cook for 20 to 30 minutes.

4. 4

   Add soaked crackers and milk ten minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 130. The excerpt below is the record exactly as published.

Fish Chowder. — Fry seven slices of pork for a haddock weighing 5 or 6 lbs. Then fry in the fat two good-sized onions. Pare and slice ten potatoes. Cut the haddock into pieces about the right size for serving. Put into an iron pot a layer of fish, then one of potatoes, sprinkle over this some of the onion (sliced), some pep- per, salt, and a little flour, one or two slices of pork, then another layer of fish, potatoes, etc., until all has been used. Pour in the fat, cover the whole with boiling water, and cook from twenty minutes to half an hour, according to the thickness of the fish. About ten minutes before serv- ing split ten hard crackers, dip them in cold water, and add them to the chowder with about a pint of milk

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