Archive recipe

Fish Chowder

Name: Fish Chowder
Ingredients: 4 lb. cod or haddock; 6 cups potatoes cut in ¼-inch slices, or 4 cups potatoes cut in ¾-inch cubes; 1 sliced onion; 1½-inch cube fat salt pork; 1 tablespoon salt; ⅛ teaspoon pepper; 3 tablespoons butter; 4 cups scalded milk; 8 common crackers

A historic early American dish of cod, potatoes cut in 1/4-inch slices, onion, -inch cube fat salt pork and butter. Adapted from Fish Chowder, from The Boston Cooking-School Cook Book (1896).

Adapted from Fish Chowder, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/fish-chowder.md.

The dish

3 of 9 items checked

Fish Chowder

www.gutenberg.org

3 of 9 items checked · 5 aisles

Produce

6 cupspotatoes cut in 1/4-inch slicesChecked by You
1onion

Meat & Poultry

4 lbcod
1½-inch cube fat salt pork

Dairy & Eggs

3 tbspbutter
4 cupsscalded milkChecked by You

Pantry / Durable

8common crackers

Spices & Seasoning

1 tbspsaltChecked by You
0.13 tsppepper

Cooking Instructions

Order the fish skinned, but head and tail left on
Cut off head and tail and remove fish from backbone
Cut fish in two-inch pieces and set aside
Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling-point; cook twenty minutes
Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan
Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat; then add two cups boiling water and cook five minutes
Add liquor drained from bones, then add the fish; cover, and simmer ten minutes
Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten, otherwise they will be soft on the outside, but dry on the inside
Pilot bread is sometimes used in place of common crackers

Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)