Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americandinnergluten-freenut-free
Corn Chowder
From The Rural cook book, 1907
Serves 4
Serve very hot.
A modern interpretation · AI-generated from the original record
Ingredients
- enough to make a pint of onions
- one-half pint potatoes
- a slice of fat salt pork
- a pint of tender sweet corn
- one pint of milk
- a cupful of cream
Method
Boil onions for an hour, add small potatoes and boil for 10 more minutes.
Fry pork and add to pot, then add corn.
Boil for 10 minutes, season, and add milk and cream.
Do not let cream boil.
Nutrition per serving
695Calories
14 gProtein
42 gCarbs
53 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 2. The excerpt below is the record exactly as published.
one-half pint potatoes cut small, boil 10 minutes longer. Fry brown a shce of fat salt pork cut small and add fat and all, then a pint of tender sweet corn (canned corn is all right). Boil 10 minutes longer ; the whole of this now should be two quarts or more; this is the best time to salt and pepper to taste. Add one pint of milk and a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.