Yankee Chowder

Ingredients

• Slice thin some salt fat pork
• season it with pepper
• Next peel and slice some onions
• Have ready a sufficient quantity of fresh cod, haddock, porgie or black fish
• layers of potatoes pared and quartered
• Pour over this a pint of water
• one pint of milk
• thickened with a little flour
• some crackers split, or some soda biscuit

Method

1. 1

   Slice thin some salt fat pork, season it with pepper, lay it in the bottom of a large iron pot, and let it fry.

2. 2

   When done, take out the pork, leaving the liquid fat at the bottom.

3. 3

   Peel and slice some onions and lay them on the fat.

4. 4

   Cut the fish in small pieces and put into the pot with layers of potatoes.

5. 5

   Pour over this a pint of water.

6. 6

   Add one pint of milk thickened with a little flour just before taking up, along with some split crackers or soda biscuit.

7. 7

   Cover the pot closely and let it stew half an hour before adding the milk and crackers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 537. The excerpt below is the record exactly as published.

YANKEE CHOWDER. Slice thin some salt fat pork, season it with pepper, lay it in the bottom of a large iron pot, and let it fry ; when done, take out the pork, leaving the liquid fat at the bottom. Next peel and slice some onions and lay them on the fat. Have ready a sufficient quan- tity of fresh cod, haddock, porgie or black fish ; cut the fish in small pieces, and put into the pot with layers of potatoes pared and quartered. Pour over this a pint of water ; one pint of milk thickened with a little flour, is to be added the last thing before taking up, and with the milk some crackers split, or some soda biscuit

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