New England Fish Chowder
A historical recipe from Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914).
A historical recipe
Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before, by Lydia Maria Gurney (1914). Project Gutenberg eBook #8542.
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 Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914). Digitised by Project Gutenberg, eBook #8542 (https://www.gutenberg.org/ebooks/8542). 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 a place in its title: 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
- 4 Slices of Fat Salt Pork 6 or 8 Potatoes 1 Small Onion 2 or 3 Pounds of Fresh Haddock or Codfish 8 Boston Crackers Fry the salt pork, with the onion, in the bottom of a kettle, skim from the fat, and pour in about a quart of water.
- Slice the potatoes thin, after they have been washed and pared.
- Make alternate layers of fish and potatoes, seasoning each layer with pepper and salt.
- Cook until both are tender.
- Then put in the split crackers, which have been soaked in milk or water, as for clam chowder.
- Cook for ten minutes.
- Pour in a quart of milk, add a small piece of butter and serve hot.