Shrimp Chowder

Ingredients

• 2 tablespoonfuls of finely chopped salt pork
• 1 teaspoonful of chopped onion
• 1 tablespoonful of flour
• 1 1/2 cupfuls of milk
• 1/2 can of prepared shrimps
• 1 cupful of diced cold boiled potatoes

Method

1. 1

   Fry salt pork until well cooked, add onion, then flour.

2. 2

   Gradually add milk until thickened.

3. 3

   Stir in shrimps and potatoes, season, cover, and simmer for five minutes.

4. 4

   Serve with crackers.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 39. The excerpt below is the record exactly as published.

tablespoonfuls of flour. Stir over the fire until mixed, then add grad- ually 1}^ cupfuls of hot milk. When smooth and thick add i scant teaspoonful of salt and 140 Septetnbet* ^ of a teaspoonful of white pepper and mix thoroughly with the cabbage. Turn into a buttered baking-dish, sprinkle thickly with buttered bread crumbs and bake in a moder- ate oven until brown. 8.— Steak with 03rsters. At least I dozen oysters, rolled in fine crumbs, will be needed. Cook the steak slightly underdone ; spread quickly over it a spoonful of butter mixed with a drop of tabasco and a little lemon juice. Place on a hot pan, cover with the prepared 0)rsters and run into a very hot oven or under the gas broiler until the 0)rsters are lightly colored. Serve around it a few slices of crisp bacon. 9. — Shrimp Chowder. Put 2 tablespoonfuls of finely chopped salt pork in a dish. When well fried out add I teaspoonful of chopped onion and cook until it begins to color. Add i tablespoon- ful of flour and, when mixed, i J^ cupfuls of milk. As soon as thickened add }i can of prepared shrimps and i cupful of diced cold boiled potatoes

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