Fish Chowder

Ingredients

• 2 or 3 slices of salt pork
• 6 medium-sized potatoes
• small onion
• quart can tomatoes
• 2 quarts milk
• salt
• pepper
• tomato catsup

Method

1. 1

   Fry the salt pork until crisp, then add diced potatoes and chopped onion.

2. 2

   Layer fresh cod or haddock over the potatoes, sprinkle with remaining onion, season with salt and pepper, and add enough water to cover.

3. 3

   Pour over the tomatoes, cover, and cook until potatoes are done.

4. 4

   Add milk and let it scald again.

5. 5

   Adjust seasoning as needed.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 61. The excerpt below is the record exactly as published.

Fish Chowder. — Cut 2 or 3 slices of salt pork into dice pieces; fry to crisp, and turn the whole into chowder-kettle. Pare 6 medium- sized potatoes and cut them.iu two. Peel small onion and chop fine. Put potatoes into kettle with part of onion. Cut lisu (which should be fresh cod or haddock) into convenient pieces, and lay over potatoes ; sprinkle over it rest of the onion. Season well with salt and pepper, add just enough water to come to top of fish. Pour over the whole quart can tomatoes ; cover closely and allow to cook about as long as takes to boil potatoes; then add 2 quarts milk, and let it scald up again. Season with tomato catsup

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