Fish Chowder

Ingredients

• a fish weighing four pounds
• a quart of pared and thin-sliced potatoes
• a quarter of a pound of salt pork
• two good-sized onions
• half a dozen crackers
• two quarts of water
• one pint of milk
• one table-spoonful of flour
• perhaps four teaspoonfuls of salt
• half a teaspoonful of pepper

Method

1. 1

   Boil the potatoes in one quart of cold water for ten minutes.

2. 2

   Prepare the fish by removing skin and bones, then cut into small pieces and season.

3. 3

   Cook the pork until brown, add onions, and fry until light brown.

4. 4

   Combine all ingredients in a stew-pan, add boiling water, and cook for three minutes.

5. 5

   Stir in the thickened milk and serve over crackers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 79. The excerpt below is the record exactly as published.

Fish Chowder. Almost any kind of fish may be used for a chowder, but nothing is quite equal to cod or haddock when either may be had fresh. White fish is always preferable to any dark fish. For a chowder for six persons use a fish weighing four pounds, a quart of pared and thin-sliced potatoes, a quarter of a pound of salt pork, two good- sized onions, half a dozen crackers (Boston butter crack- ers are best, though any kind of plain crackers will do), two quarts of water, one pint of milk, one table-spoonful of flour, and salt and pepper to suit the taste, — perhaps four teaspoonfuls of salt and half a teaspoonful of pepper

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