Oyster Chowder

Ingredients

• two ounces of salt pork
• one onion, sliced
• one pint of sliced potatoes
• one pint of oysters
• one-half cupful of water
• one pint of milk
• one-half cupful of fine bread crumbs
• one teaspoonful of salt
• half-teaspoonful of pepper

Method

1. 1

   Fry salt pork and onion, parboil potatoes, heat oysters with water, skim oysters, and pour liquor over potatoes.

2. 2

   Cook until tender, then add oysters, milk, and bread crumbs.

3. 3

   Season and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 9. The excerpt below is the record exactly as published.

Oyster Chowder. — Fry together two ounces of salt pork and one onion, sliced. Parboil one pint of sliced potatoes five minutes and drain. Look over carefully one pint of oyslers, pour over one-half cupful of water and heat to the boiling point; skim out the oysters and pour the liquor over the potatoes, add the pork and onions and cook the potatoes until tender, adding a little more water if necessary; add the oysters, one pint of milk and one-half cupful of fine bread crumbs. Season with one teaspoonful of salt and half-teaspoonful of pepper

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