Americandinner
Lobster Chowder
From The universal cookery book, 1887
This chowder is rich and flavorful, perfect for seafood lovers.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 12. The excerpt below is the record exactly as published.
Lobster Chowder. Meat of one fine lobster, picked out from the shell and cut into bits, one quart of milk, six Boston crackers split and buttered, one even teaspoonful of salt, one scant quarter-teaspoonful of cayenne, two tablespoonfuls of butter rolled in one of prepared flour, a pinch of soda
Cook this with the app: pantry check, scaling, and the assistant.