Fish Chowder

Ingredients

• three lbs. fish cut in pieces
• 4 cups sliced potatoes
• 1/2 lb. salt pork cut in thin slices
• 4 cups milk
• one heaping tablespoon of butter
• 1/2 lb. fresh Boston crackers

Method

1. 1

   Fry the pork until brown.

2. 2

   Layer fish, potatoes (dredged with flour, pepper, and salt) in a kettle.

3. 3

   Pour hot water to cover and boil until potatoes are tender.

4. 4

   Heat milk, add to chowder with butter and soaked crackers.

5. 5

   Boil once.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 41. The excerpt below is the record exactly as published.

FISH CHOWDEK. Take three lbs. fish cut in pieces, 4 cups sliced potatoes and ^ lb. salt pork cut in thin slices. Fry the pork in a deep kettle till brown, but not burned; then over it put a layer of fish, then a layer of pota- toes well dredged with flour, pepper and salt. Repeat alternate layers till all is used; then pour on hot water, not quite to cover, and boil till the potatoes are tender. In another saucepan heat 4 cups milk, and when the potatoes are tender add it to the chowder with one heap- ing tablespoon of butter and | lb. fresh Boston crackers

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