Fish Chowder

Ingredients

• 31/^ pounds cod or haddock
• 11^-inch cube salt pork
• 4 cups potatoes cut in V4- inch slices
• 1 tablespoon salt
• i/i teaspoon pepper
• 1 onion, sliced
• 4 tablespoons butter
• 4 cups scalded milk
• 8 common crackers, soaked in cold milk to moisten

Method

1. 1

   Have fish skinned, leaving on head and tail.

2. 2

   Cut off head and tail, and remove fish from backbone, cutting it into pieces about two inches in size.

3. 3

   Simmer bones, head, and tail in 2.5 cups of water for 30 minutes.

4. 4

   Cut pork into small pieces and fry in a pan.

5. 5

   Cook onion in pork fat for 5 minutes, then strain fat into saucepan.

6. 6

   Parboil potatoes for 5 minutes, drain, and add to saucepan with onion and pork fat.

7. 7

   Add 2 cups boiling water and cook for 5 minutes.

8. 8

   Add fish and simmer for 12-15 minutes.

9. 9

   Finally, add scalded milk, butter, salt, pepper, and crackers soaked in cold milk.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 24. The excerpt below is the record exactly as published.

Fish Chowder. 31/^ pounds cod or haddock. 11^-inch cube salt pork. 4 cups potatoes cut in V4- 1 tablespoon salt. inch slices. i/i teaspoon pepper. 1 onion, sliced. 4 tablespoons butter. 4 cups scalded milk. 8 common crackers, soaked in cold milk to moisten

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