Fish Chowder

Ingredients

• 2 Ib. cod or haddock or 1 cube fat salt pork
• 1 can flaked fish
• 1 tbs. salt
• 3 cup potatoes, cut in 4” slices
• 1% tbs. butter
• 2 cups scalded milk
• % sliced onion
• 1% box Uneeda Lunch biscuits

Method

1. 1

   Cut off head and tail and remove backbone of fish and break in small pieces and cook 20 minutes in a cup of cold water that has been brought slowly to a boil.

2. 2

   Cut salt pork in small cubes and try out, add onion and fry 5 minutes.

3. 3

   Strain fat into stewpan.

4. 4

   Parboil potatoes 5 minutes in boiling water to cover.

5. 5

   Then add potatoes and water they have cooked in to fat, add a bit more boiling water, perhaps 3-4 of a cup, then add liquor drained from bones, add fish, cover and simmer 10 minutes, covered.

6. 6

   Then add milk and seasonings, including butter and crackers which have been soaking in enough cold milk to cover.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

FISH CHOWDER 2 Ib. cod or haddock or 1 cube fat salt pork 1 can flaked fish i 1 tbs. salt 3 cup potatoes, cut in 4” 1-8 tsp. pepper slices or 1% tbs. butter | 2 cups potatoes cut in %” 2 cups scalded milk cubes 1% box Uneeda Lunch % sliced onion

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