Yankee Fish Chowder

Ingredients

• two pounds of fish
• a quart of potatoes
• salt
• pepper
• same amount of milk as cold water
• Half as many onions as potatoes may be used if desired.

Method

1. 1

   Cover the bottom of a deep saucepan with thin slices of salt pork.

2. 2

   Layer sliced potato and fish, seasoning each layer.

3. 3

   Add enough cold water to cover and boil slowly for one hour.

4. 4

   Then add the same amount of milk, bring to a boil, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 3. The excerpt below is the record exactly as published.

YANKEE FISH CHOWDER. W. J. Sanborn. Cover the bottom of a deep sauce pan with thin slices of nice salt pork. Put in alternate layers of sliced potato and fish, seasoning each layer to taste ; using two pounds of fish to a quart of potatoes. Add enough cold water to cover and boil slowly for one hour, then add same amount of milk as cold water, bring to a boil and serve hot. Half as many onions as potatoes may be used if desired. Clams may take the place of the fish. GRAPE SOUP. Take six cups of hot water (not boiling), stir in slowly a half cup of sago, and add a four-inch stick of cinnamon and a teacupful of seeded raisins. Boil one- half hour and stir frequently to prevent the sago from getting lumpy. Then add two cups of grape juice 14 SOUPS (preferably homemade), and sugar, and salt to taste. Let boil and it is ready to serve. This is for six peo- ple. FRENCH GUMBO SOUP. Miss E. P. Phelps. Three slices of bacon, three onions, one young, tender chicken, one quart tender okra pods, three green pepper

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