Fish Chowder

Ingredients

• Cut 2 or 3 slices of salt pork
• Pare 6 medium-sized potatoes
• Peel small onion
• add 2 quarts milk
• Pour over the whole quart can tomatoes
• Season well with salt and pepper

Method

1. 1

   Fry the salt pork until crisp, then add to the chowder-kettle.

2. 2

   Add potatoes and part of the onion.

3. 3

   Cut fresh cod or haddock into pieces and lay over the potatoes, sprinkle with the rest of the onion.

4. 4

   Add just enough water to cover the fish, pour in the tomatoes, cover, and cook until the potatoes are done.

5. 5

   Add milk and let it scald up again.

6. 6

   Season with tomato catsup and adjust salt and pepper as needed.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 61. The excerpt below is the record exactly as published.

Fish Chowder. — Cut 2 or 3 slices of salt pork into dice pieces; fry to crisp, and turn the whole into chowder-kettle. Pare 6 medium-sized potatoes and cut them in two. Peel small onion and chop fine. Put potatoes into kettle with part of onion. Cut fish (which should be fresh cod or haddock) into convenient pieces, and lay over potatoes; sprinkle over it rest of the onion. Season well with salt and pepper, add just enough water to come to top of fish. Pour over the whole quart can tomatoes ; cover closely and allow to cook about as long as takes to boil potatoes; then add 2 quarts milk

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