Salt Codfish Chowder

Ingredients

• one-fourth pound of salt pork
• two medium-sized onions
• a pound of codfish
• a pint and a half of potatoes
• one cupful of scalded cream
• one cupful of milk
• six crackers

Method

1. 1

   Fry pork, brown onions, then add codfish and water.

2. 2

   After two hours, add potatoes and pepper.

3. 3

   Strain pork mixture over potatoes, then add cream and milk.

4. 4

   Serve over broken crackers.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 8. The excerpt below is the record exactly as published.

Salt Codfish Chowder. — Cut one-fourth pound of salt pork into bits and Iry out the fat in a frying pan ; in this brown two medium-sized onions, sliced. Wash and drain a pound of codfish, cut or picked into bits; cover with cold water and set on back of range to heat, but not boil. ■ After two hours add a pint and a half of potatoes pared and sliced, and a dash of pepper. Add a cupful of water to the onions and pork and strain over the potatoes. When the potatoes are tender add one cupful each of scalded cream and milk. Pour the chowder over six crackers broken into halves and serve. Finnan Haddie, Caledonian Style.— Soak one-half of a finnan haddie weighing four pounds, two hours in milk and water to cover, using eqaal parts, having the liquid at a uniformly even tepid temperature. This is best accomplished by having the fish in a drip pan on the back of the range. Trim the fish to fit a copper platter or graniteware drip- ping pan, by cutting off fiank and a two-inch piece from the tail end. Pour over a cream sauce, and surround with six halves of potatoes of uniform size smoothly pared. Cook until the potatoes are soft, the time required being about 40 minutes, basting with the cream sauce three times during the cooking. Cream must enter into the composition of a real cream sauce. For the cream sauce for the finnan haddie, melt two tablespoonfuls of butter, add two tablespoonfuls of fiour, and stir until well blended, then pour en gradually, while stirring constantly, one cupful of milk

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