Back to recipes
Lunch
Connecticut Chowder
A turn-of-the-century lunch recipe featuring lb. cod or haddock, with the original instructions and source page intact.
LunchStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 4 lb. cod or haddock
- 4 cups potatoes cut in ¾-inch cubes
- 1½-inch cube fat salt pork
- 1 sliced onion
- 2½ cups stewed and strained tomatoes
- 3 tablespoons butter
- ⅔ cup cracker crumbs
- Salt and pepper
Make it happen
Directions
- 1
Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.