Fish Chowder
From Camp cookery (Kephart), 1910
Frying the pork and onion first prevents overcooking the fish.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 42. The excerpt below is the record exactly as published.
Fish Chowder. — Cut the fish into pieces the right size for serving, and remove all the bones possible. For 5 or 6 lbs. of fish take % lb. clear fat salt pork, slice it, and fry moderately. Slice two good-sized onions and fry in the fat. Have ready ten potatoes pared and sliced. Into your largest pot place first a layer of fish, then one of potatoes, then some of the fried onion, with pep- per, salt, and a little flour, then a slice or two of the pork. Repeat these alternate layers until 88 CAMP COOKERY. all has been used. Then pour the fat from the frying-pan over all. Cover the whole with boiling water^ and cook from twenty to thirty minutes, according to thickness of fish. Five or ten minutes before serving, split some hard crackers and dip them in cold water (or use stale bread or biscuits similarly), add them to the chowder, and pour in about a pint of hot milk
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