Lunch
Connecticut Chowder
A turn-of-the-century lunch recipe featuring lb. cod or haddock, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.