German Chowder
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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 The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "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
- 1 quart potatoes
- 1 beaten egg
- 1 sliced onion
Method
- 3 lb.
- haddock 1 quart cold water 2 slices carrot Bit of bay leaf Sprig of parsley 1 cracker, pounded Salt, pepper, cayenne 2 tablespoons melted butter Few drops onion juice 1 beaten egg 1 quart potatoes cut in ¾-inch cubes 2–inch cube fat salt pork 1 sliced onion 5 tablespoons flour 1 quart scalded milk ¼ cup butter 8 common crackers Clean, skin, and bone fish.
- Add to bones cold water and vegetables, and let simmer twenty minutes.
- Strain stock from bones.
- Chop fish meat;
- there should be one and one-half cups.
- Add cracker, seasonings, melted butter and egg, then shape in small balls.
- Try out pork, add onion, and cook five minutes.
- Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft.
- Thicken milk with butter and flour cooked together.
- Combine mixtures, and season highly with salt, pepper, and cayenne.
- Add crackers, split and soaked in cold milk.