Fish Chowder

Ingredients

• Two lbs. solid fish-shreds
• 0.5 lb. salt pork
• 4 onions
• 10 potatoes
• salt
• pepper
• 2 tablespoonfuls farina
• milk

Method

1. 1

   Take 0.5 lb. fat salt pork, cut into slices, and fry out well.

2. 2

   Slice four large onions and fry in the pork fat until they are a light brown.

3. 3

   Stir constantly to prevent burning, and thus make the chowder better.

4. 4

   Put this into a pot with 3 qts. of boiling water and let it boil 20 minutes.

5. 5

   Skim out the pieces of pork and onion and add 10 potatoes, sliced, not too thin, and boil 20 minutes.

6. 6

   Then add 2 lbs. of solid fish-shreds and boil 10 minutes if the fish is not cooked.

7. 7

   Add salt and pepper to taste.

8. 8

   When cooked stir in slowly a thickening made of 2 tablespoonfuls of farina mixed in cold milk, and let it boil up once only.

9. 9

   Put the pot back on the fire, and after letting it stand a few moments skim off the scum which will rise to the top, and serve.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 16. The excerpt below is the record exactly as published.

Fish Chowder — Two lbs. solid fish-shreds, % lb. salt pork, 4 onions, 10 potatoes, salt and pep- per, 2 tablespoonfuls farina, milk. Take }^ lb. fat salt pork, cut into slices, and fry out well. Slice four large onions and fry in the pork fat until they are a light brown. Stir Constantly to prevent burning, and thus make the chowder better. Put this into a pot with 3 qts. of boiling water and let it boil 20 minutes. Skim out the pieces of pork and onion and add 10 potatoes, sliced, not too thin, and boil 20 min- utes. Then add 2 lbs. of solid fish-shreds and boil 10 minutes if the fish is not cooked. Add salt and pepper

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