Fish Chowder
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the source's category: New England (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Four lbs.
- of fresh cod or haddock, 2 onions, 6 potatoes, 1/4 lb.
- of salt pork, salt, pepper.
- Put the onions and potatoes, sliced in layers, in a kettle, then a layer of fish until all is used.
- Fry the pork, cut in small pieces, brown, take the fat and pour over all.
- Cover with boiling water and cook 20 minutes.
- Then mix 2 spoonsful of flour with a cup of cream, stir into the boiling chowder, boil up, and serve.
- Clams may be substituted for fish.