Fish Chowder

Ingredients

• a quarter pound pickled pork
• five pounds fresh codfish or haddock
• two onions
• ten potatoes
• a pound of sea-biscuit, or Boston crackers
• a half pint cream

Method

1. 1

   Fry pork in a pot, then add fish and onions in layers with potatoes and crackers.

2. 2

   Pour cold water to cover, boil gently for an hour, then add cream before serving.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 197. The excerpt below is the record exactly as published.

Fish Chowder, — The best fish for chowder are haddock and striped bass, though cod, swordfish and all kinds of whitefish are excellent, and any fresh fish may be used. For a good chowder prepare the ingredients by first slicing a quarter pound pickled pork, and fry it in a pot ; then cut five pounds fresh codfish or had- dock in slices an inch thick and free from skin and bone ; peel and cut two onions in thin slices, and put them to fry with the pork as soon as there is enough fat to keep them from burning ; peel and slice four more onions and keep them to use later ; peel and slice ten potatoes in pieces a quarter of an inch thick; (boiled potatoes are sometimes used) ; have ready a pound of sea-biscuit, or Boston crackers. As soon as the pork and onions are brown take them from the pot with fat in which they were fried, leaving about four tablespoons of the fat in the bottom of the pot ; put into the pot a layer of fish, next a layer of potatoes, then a layer of the fried and raw onions, and season at this layer with a quarter saltspoon ground pepper, and a level teaspoon salt. Repeat the layers offish, potatoes and onions until one-half the in^dients have been used; then add one-half the pork and biscuit or crackers, split, pour- ing half the drippings from the pork on the crackers. Put the re- mainder of the fish, potatoes and onions in the pot in layers, add pepper and salt as before, and place on the top the rest of the crack- ers, pork and drippings. Pour pver all these ingredients cold water enough, to reach tnree inches above the top layer, and place the pot over the fire where the chowder will boil gently for an nour, or until the whole is thoroughly cooked ; if it should bum it would be spoiled. At the end of an hour add a half pint cream

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