Vegetable Chowder

Ingredients

• 1/4 cup diced salt pork or bacon
• 3 tablespoons fat
• 2 cups diced potatoes
• 1 cup diced turnip
• 1 cup diced carrot
• 1 medium-sized onion
• 2 medium-sized tomatoes
• 1 cup minced celery
• 1 tablespoon dried celery leaves
• Blue Ribbon celery salt
• 1 quart of hot milk
• salt

Method

1. 1

   Cook the pork until brown, and brown the vegetables in the fat.

2. 2

   Cover them with boiling water, add the salt, and cook them until tender.

3. 3

   Add 1 quart of hot milk.

4. 4

   Season further with salt and Blue Ribbon paprika if desired.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 11. The excerpt below is the record exactly as published.

Vegetable Chowder—!4 cup diced salt pork or bacon, or 3 tablespoons fat, 2 cups diced potatoes, 1 cup diced turnip, 1 cup diced carrot, 1 medium- sized onion, minced, 2 medium-sized tomatoes, 1 cup minced celery, or 1 tablespoon dried celery leaves, or Blue Ribbon celery salt. Cook the pork until brown, and brown the vegetables in the fat. Cover them with boiling water, add the salt, and cook them until tender. Add 1 quart of hot milk

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