Lunch
Farmer’s chowder
Farmer’s chowder, preserved from Marion Harland’s 1903 cookbook with ingredient cues including parboil and slice six fine potatoes.
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.
- Parboil and slice six fine potatoes;
- fry half a pound of sweet salt pork (chopped) and when it begins to crisp add a minced onion and cook to a light brown.
- Pack potatoes, pork and onion in a soup kettle, sprinkling each layer with pepper and minced parsley.
- cover with a pint of boiling water and simmer thirty minutes.
- Have ready a pint of hot milk into which has been stirred a tablespoonful of butter rolled in flour;
- add to the liquor, cook one minute, return the potatoes to the kettle and serve.
Historical transcription
Source method
- 1
Parboil and slice six fine potatoes; fry half a pound of sweet salt pork (chopped) and when it begins to crisp add a minced onion and cook to a light brown. Pack potatoes, pork and onion in a soup kettle, sprinkling each layer with pepper and minced parsley. Add the hot fat; cover with a pint of boiling water and simmer thirty minutes. Turn into a colander and drain the liquor back into the kettle. Have ready a pint of hot milk into which has been stirred a tablespoonful of butter rolled in flour; add to the liquor, cook one minute, return the potatoes to the kettle and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.