Fish Chowder

Ingredients

• Cut two or three slices of salt pork
• half a dozen medium sized potatoes
• Peel a small onion
• season well with salt
• and pepper
• Pour over the whole a quart can of tomatoes
• then add two quarts of milk

Method

1. 1

   Fry to a crisp, and turn the whole into your chowder kettle.

2. 2

   Pare the potatoes and cut them in two.

3. 3

   Chop the onion fine.

4. 4

   Put the potatoes into the kettle with part of the onion.

5. 5

   Cut the fish into convenient pieces and lay over the potatoes; sprinkle over it the rest of the onion, season well with salt and pepper, and add just enough water to come to the top of the fish.

6. 6

   Cover closely, and allow about as long to cook as it takes to boil potatoes; then add two quarts of milk, and let it scald up again.

7. 7

   Season with 'Sauce Piquant' or tomato catsup, and more salt and pepper if required.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 1. The excerpt below is the record exactly as published.

FISH CHOWDER. Cut two or three slices of salt pork into dice pieces, fry to a crisp, and turn the whole into your chowder kettle. Pare half a dozen medium sized potatoes and cut them in two. Peel a small onion and chop it fine. Put the potatoes into the kettle with part of the onion. Cut the fish (which should be fresh cod or haddock) into convenient pieces and lay over the potatoes ; sprinkle over it the rest of the onion, season well with salt and pepper, and add just enough water to come to the top of the fish. Pour over the whole a quart can of tomatoes, cover closely, and allow about as long to cook as it takes to boil potatoes ; then add two quarts of milk

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