Oyster Chowder

Ingredients

• 1 quart oysters
• 1 tablespoon salt
• 5 cups potatoes
• % teaspoon pepper
• 1 sliced onion
• 1/4 cup butter
• 4 cups scalded milk
• 8 common crackers
• li/^-inch cube fat pork

Method

1. 1

   Cut potatoes in 1/4-inch slices.

2. 2

   Clean oysters by pouring over them one cup cold water in colander.

3. 3

   Lift each one carefully to see there are no pieces of shells; reserve the liquor.

4. 4

   Cut salt pork in small pieces and try out.

5. 5

   Add onion and fry five minutes.

6. 6

   Strain fat into stewpan.

7. 7

   Parboil potatoes five minutes in boiling water to cover, drain, and add potatoes to fat.

8. 8

   Pour over the oyster liquor that has been boiled and skimmed.

9. 9

   Should there not be as much as two cups, add enough water to make the amount.

10. 10

    Cook ten minutes or until potatoes are soft.

11. 11

    Add oysters, and as soon as they are plump and edges curled, add the scalded milk, butter, salt, pepper (to taste), and crackers split and soaked in a little cold milk to moisten them.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 23. The excerpt below is the record exactly as published.

Oyster Chow^der. 1 quart oysters. 1 tablespoon salt. 5 cups potatoes. % teaspoon pepper. 1 sliced onion. '4 cup butter. 4 cups scalded milk. 8 common crackers. li/^-inch cube fat pork

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