Salt Codfish Chowder.
A dish that gets its character from milk and shredded codfish.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 pint of milk
- 1/2 pint of shredded codfish
- 3 gills of potato cubes
- 3 ounces of salt pork
- 2 tablespoonfuls of minced onion
- 1/4 teaspoonful of pepper
- 1 tablespoonful of flour
- Salt
- 3 Boston crackers
Make it lactose-friendly
- 1 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Wash the fish and cut it into two-inch lengths. Tear these in pieces, and, covering with cold water, soak for three or four hours. Slice the pork, and cook in the frying-pan for ten minutes. Add the onion and cook for ten minutes. Now add the flour, and stir until smooth; after which, stir in one gill of water. Put the potatoes in a stewpan and pour the mixture in the frying-pan over them. Season with the pepper and half a teaspoonful of salt. Place on the fire and cook for ten minutes; then take out the slices of pork and add the fish, milk, and the crackers split. Cook gently for half an hour, being careful to let the chowder only bubble at one side of the stewpan. At the end of the half-hour, taste before serving, to be sure to have it salt enough.
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Nutrition (estimated, per serving)
| Calories | 353 |
|---|---|
| Protein | 11.2 g |
| Fat | 5.1 g |
| Carbs | 66.5 g |
| Fiber | 5.9 g |
| Sodium | 5642 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States