Fish Chowder

Ingredients

• one-half pound fat salt pork
• four large onions
• ten potatoes
• two pounds of solid fish-shred
• two tablespoonfuls of farina
• salt and pepper to taste

Method

1. 1

   Fry pork, then onions in the fat.

2. 2

   Boil in water, add potatoes, then fish, and season.

3. 3

   Stir in a thickening made of farina and milk, boil once, skim, and serve.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 7. The excerpt below is the record exactly as published.

FISH CHOWDER. BY CAPT. Q. E. THORNTON. (Pay Director, U. S. Navy.) HJAKE one-half pound 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 making the chowder bitter. Put this into a pot with three quarts of boiling water, and let it boil twenty minutes. Skim out the pieces of pork and onion and add ten potatoes, sliced, not too thin, and boil twenty minutes ; then add two pounds of solid fish-shred and boil ten minutes, if the fish is not cooked ; add salt and pepper to taste. When cooked stir in slowly a thickening made of two tablespoon- fuls of farina

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