Lunch
Baked chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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.
- Fry a small sliced onion in a large spoonful of butter;
- strain and return butter to the frying-pan.
- Have ready two pounds of cod or other firm fish cut into inch squares;
- put into the hot butter and toss and turn until they are well coated;
- pack the fish in a buttered bake-dish alternately with slices of parboiled potatoes, fat salt pork, minced fine (about half a pound in all), bits of butter rolled in flour, minced parsley and two tomatoes chopped.
- Season a large cupful of oyster liquor with paprika and salt, and pour over all.
- Cover with split Boston crackers that have been soaked in milk for half an hour, fit on a lid and bake, covered, one hour.
Historical transcription
Source method
- 1
Fry a small sliced onion in a large spoonful of butter; strain and return butter to the frying-pan. Have ready two pounds of cod or other firm fish cut into inch squares; put into the hot butter and toss and turn until they are well coated; pack the fish in a buttered bake-dish alternately with slices of parboiled potatoes, fat salt pork, minced fine (about half a pound in all), bits of butter rolled in flour, minced parsley and two tomatoes chopped. Season a large cupful of oyster liquor with paprika and salt, and pour over all. Cover with split Boston crackers that have been soaked in milk for half an hour, fit on a lid and bake, covered, one hour. Then brown. A savory family dish.
Nutrition pending
No invented nutrition numbers.
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