Vegetable Chowder

Ingredients

• Salt pork, l-'3 cup
• Boiling water, '2 cups
• Onion, 1
• Milk, 1 quart
• Chopped potatoes, 2 cups
• Butter, 4 tablespoons
• Parsnips, 11/4 cups
• Cracker crumbs, i/o cup
• Salt and pepper
• Chopped parsley, '2 teaspoons

Method

1. 1

   Chop fat salt pork coarsely, then measure.

2. 2

   Try out in a deep kettle, then add onion, sliced.

3. 3

   Fry brown and add potatoes and parsnips, both coarsely chopped.

4. 4

   Sprinkle with pepper and salt and add boiling water gradually.

5. 5

   Let boil till vegetables are soft, then add milk, butter, a little at a time, cracker crumbs and parsley.

6. 6

   Whole crackers may be used if preferred.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 121. The excerpt below is the record exactly as published.

VEGETABLE CHOWDER. Salt pork. l-'3 cup. Boiling water, '2 cups. Onion, 1. Milk, 1 quart. Chopped potatoes, 2 cups. Butter, 4 tablespoons. Parsnips, 11/4 cups. Cracker crumbs, i/o cup. Salt and pepper. Chopped parsley, '2 teaspoons

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