Fish Chowder

Ingredients

• a medium-sized shad or white-fish
• three or four potatoes
• one onion
• a quarter of a pound of bacon
• one pint of milk

Method

1. 1

   Fry bacon and onions until light brown.

2. 2

   Layer potatoes, fish, onions, and bacon in a saucepan, alternating with tomatoes.

3. 3

   Add enough water to cover and simmer for 25 minutes.

4. 4

   Boil milk, thicken with cracker crumbs, add to chowder, stir, boil briefly, season to taste, and serve hot.

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 5. The excerpt below is the record exactly as published.

FISH CHOWDER. BY MBS. BENJAMIN HARBISON. (Wife of the President.) }UT a medium-sized shad or white-fish, three or four potatoes, one onion and a quarter of a pound of bacon into small pieces. Fry the bacon and onions a light brown. Put a layer of potatoes in the saucepan, over that a layer of the fish, then a sprinkling of onions and bacon, then a layer of tomatoes; sprinkle with pepper and salt, alter- nating the layers until all is in. Add enough water to cover, place over a moderate fire and let simmer twenty-five minutes. Boil one pint of milk

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