Americandinner
Fish Chowder
From The art of cookery, 1899
Serves 6
Codfish makes the finest fish chowder, but other fish can be used, if desired.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 53. The excerpt below is the record exactly as published.
Fish Chowder. — Prepare fresh codfish by removing the skin and bones and cutting the fish in pieces about an inch square. Follow the directions given for making clam chowder, using, in place of the clams, four cups of the prepared codfish
Cook this with the app: pantry check, scaling, and the assistant.