Rhode Island Chowder

Ingredients

• Cook fat salt pork, (^ pound cut in 3-inch cubes)
• 1 large onion sliced
• Wash 1 quart clams
• Parboil 4 cups potato cubes
• 1 cup stewed and strained tomatoes
• 1 cup scalded milk
• 1 cup cream
• 2 tablespoons of butter
• salt and pepper

Method

1. 1

   Cook pork with onion and water for 10 minutes, drain and reserve liquor.

2. 2

   Add reserved liquors, chopped clams, and boiling water to potatoes.

3. 3

   When nearly done, add tomatoes, soda, clams, milk, cream, butter, salt, and pepper.

4. 4

   Soak crackers in cold milk and heat in chowder.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 13. The excerpt below is the record exactly as published.

1 cup cream, cayenne pepper and salt. Put on the mushrooms with the water and but- ter. Boil half an hour. Have the milk boiling and add Water from mushrooms, also a: roux of 1 tablespoon of flour and 1 tablespoon of butter, salt and cayenne pepper. Before serving add the cream. Put 6 mushrooms in each plate, pour soup over them and serve. Ox Tail Soup. Take 1 ox tail, cut into small pieces and put in soup kettle, add to it 3 pints of good soup stock. Cook 1 hour, then add 1 teaspoon of Worcestershire sauce, pepper and salt, 1 tablespoon of barley and % glass of sherry wine. Boil 1 hour ; skim off grease and serve with sliced lemon in each plate. Cream of Asparagus. Take 2 bunches of asparagus and cook thoroughly, press through a sieve. Have 1 quart of new milk, % teacup of butter, 2 tablespoons of sifted flour. When milk is hot, add butter and flour which must be creamed. Stir well to prevent lumping. Then add asparaglis, salt and pepper. Two bunches of celery may be substituted for asparagus. Macaroni Soup. One quart of brown soup stock, ^ cup macaroni broken in ^ inch pieces, salt and pepper. Cook macaroni in boiling salted water until done, drain and add to stock, which must be heated to boiling point. Season with salt and pepper. Mock Turtle Soup. Have 1 calf's head or 4 veal shanks. Soak more than 1 hour in cold water enough to cover. Wash carefully and put in kettle with 2 gallons of cold water; add 1 tablespoon of cloves and allspice mixed ; they should be in muslin bag. Have 1 onion, 1 carrot, and 1 pint of tomatoes peeled and add to soup; also pepper and salt. When meat is thoroughly done remove from kettle and chop flne. Put back in soup with 2 tablespoons of browned flour made into a paste with cold water. Toast % teacup of brown sugar, and mix with it 1 pint of boiling water, put in soup and stir well. Have in tureen 4 hard boiled eggs, cut in slices, and 2 sliced lemons. Pour in the soup. Add 1 cup of wine if desired. Calf's Head Soup. Take 1 calf's head and cover with cold water. Add 1 tablespoon of salt, let it soak 8 hours and wash well. Then put in a kettle with 24 KENTUCKY BECEIFT BOOK. 5 quarts of cold water, 1 teaspoon of ground allspice, % teaspoon cloves, 1 onion, 1 bunch of parsley, cayenne, black pepper and salt. When meat is thoroughly done, remove from kettle and take out all bones. Chop meat fine and add to it 1 cup of bread crumbs, 1 table- spoon of flour and butter well blended, 1 egg beaten until light; then form into round balls, dip in flour and fry in hot lard. Half an hour before soup is done, add to it 2 kitchen spoons of browned flour, moistened with enough water to make a paste. When ready to serve, put in tureen 3 sliced lemons, the cold forcemeat balls and 4 hard boiled eggs, cut in round slices. Pour in the soup ; add 1 coffee cup of best sherry wine. Bisque of Lobsters. One quart of milk, 1% pounds of lobster, 1% tablespoons but- ter, 2 tablespoons corn starch, 1 teaspoon salt, 1 saltspoon white pepper, 1 pint of water, a dash of cayenne pepper. Remove meat from lobster and dice, take any tough portions of meat with the bones and put in saucepan, adding 1 pint of cold water; boil 20 minutes, replenishing with more water as it boils out. Dry coral in oven, placing on paper. Boil the milk, add butter, thicken with corn starch, cook 10 minutes; strain broth from the bones and add to milk with the seasoning ; rub through a sieve enough coral to make soup pink. Have lobster and fat in hot tureen and strain in soup. Serve at once. Vary this soup by using 1 pint of stock and 1 pint of milk ; or make forcemeat balls, reserving half of meat, mixing with milk, 2 hard boiled eggs, butter and seasoning, moisten with 1 raw egg, make in balls ; simmer in soup 5 minutes. Oyster Stew. One quart of oysters, 1 pint of milk, ll^ tablespoons butter, salt and pepper. Put milk in double boiler to cook, rinse oysters in cold water, pass liquor through a fine sieve and put it on to boil. Remove scum, when clear place in oysters to plump. Strain liquor into hot milk. Put oysters where they will keep hot. Boil stew 5 minutes, then add oysters and butter, leave a moment, then serve. Fruit Soup. One pint of fruit, 1 pint water. Stew any kind of fruit pre- ferred, then mash and put through fine sieve, then add 1 teaspoon sugar, thicken with arrow root, flavor with wine or lemon juice. Serve cold in bouillon cups with crushed ice and toasted reception flakes. Cherries are especially nice for this soup. Cream of Mushroom Soup. Half pound of mushrooms, 4^/^ cups chicken stock, a dash of onion, y^ cup butter, V^ cup flour, 1 cup of cream, 2 tablespoons of Sauterne, pepper to taste. Chop the mushrooms, add to chicken stock with onion and cook 20 minutes, then press through a fine KENTUCKY BECEIPT BOOK. 25 sieve. Return to saucepan. Add butter and flour well blended, then cream, salt and pepper. When ready to serve, add the wine. Clear Soup Stock. Have 4-pound knuckle of veal, with 2 ounces of lean ham, or a bone from bacon, add 4 quarts of cold water, a piece of red pepper pod, ^ onion sliced, simmer 5 hours, skimming frequently. When done pour through a cloth. If ready to use, return to kettle, add the beaten white and shell of 1 egg, 1 teaspoon of lemon juice, 1 saltspoon of celery seed ; bring quickly to a boil and strain again. Chowder. Take any kind of firm fresh fish (cod or haddock is generally used) cut into slices; boil some salt pork about % done, cut in as many pieces as you have fish. Put a layer of pork in the bottom of an iron pot, a layer each of fish, sliced potatoes, minced onion and crackers, that have been soaked for a few minutes in milk, salt and pepper and so on, until all the chowder is used. Have a layer of buttered crackers on top^ cover with boiling water and cook % hour. Take out the chowder with a perforated skimmer, put into a tureen, thicken the stock with 1 tablespoon of butter, rolled in 1 tablespoon of flour, boil a moment, then add a little inore seasoning. Pour the stock over the chowder. Serve at once with sliced lemon. Rhode Island Chowder. Cook fat salt pork, (^ pound cut in 3-inch cubes), with 1 large onion sliced, and ^^ cup of water, 10 minutes, drain and reserve liquor. Wash 1 quart clams and reserve liquor. Parboil 4 cups po- tato cubes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and 2 cups of boiling water. When potatoes are nearly done add 1 cup stewed and strained tomatoes, ^ teaspoon soda, soft part of clams, 1 cup each scalded milk and cream, 2 tables spoons of butter, salt and pepper

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