Americandinnerpescatariangluten-freenut-freesoy-free
Lobster Chowder
From The Toronto Cook Book, 1915
Serves 4
Delicious.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 119. The excerpt below is the record exactly as published.
Lobster Chowder Take a good-sized lobster and cut in small pieces, let stand in one quart of milk about ten minutes. Pare and slice five potatoes and cook until done, pour off the water and turn potatoes into the lobster and milk; set on the stove until it comes to a boil ; add pepper and salt and butter size of egg
Cook this with the app: pantry check, scaling, and the assistant.