Lunch
Corn Chowder
A turn-of-the-century lunch recipe featuring corn, 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.
- 1 can corn
- 4 cups potatoes, cut in ¼-inch slices
- 1½-inch cube fat salt pork
- 1 sliced onion
- 4 cups scalded milk
- 8 common crackers
- 3 tablespoons butter
- Salt and pepper
Historical transcription
Source method
- 1
Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that onion may not burn; strain 142 fat into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft, add corn and milk, then heat to boiling-point. Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into a tureen, and put crackers on top.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.