Lunch
Creole 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.
- Heat a generous lump of butter and in it brown four sliced onions.
- Add four peeled tomatoes, four chopped green bell-peppers, and the corn cut from four cobs.
- Add as much water as may be needed in cooking, season with salt and sugar and a little black pepper.
Historical transcription
Source method
- 1
Heat a generous lump of butter and in it brown four sliced onions. Add four peeled tomatoes, four chopped green bell-peppers, and the corn cut from four cobs. Add as much water as may be needed in cooking, season with salt and sugar and a little black pepper. A full hour’s cooking will be necessary, and the chowder must be served piping hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.