Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americandinner
Fish Chowder, Boston Style
From The table, 1889
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- a nice live codfish of about six pounds
- a pint of cold water
- two quarts of white broth (No. 99)
- one small, sound onion
- one ounce of butter
- half an ounce of salt pork
- two tablespoonfuls of flour
- two good-sized, sound potatoes
- half a pint of cold milk
- a teaspoonful of chopped parsley
Method
Prepare codfish, boil head and bones in broth, skim, season, and cook.
Sauté onion and salt pork, add flour, strain broth, combine, boil, add potatoes, then codfish, and finally milk.
Serve hot with parsley.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 92. The excerpt below is the record exactly as published.
Fish Chowder, Boston style.— Take a nice live codfish of about six pounds, cut the head off and remove all the bones, then cut the fish into square pieces, place them in a bowl, and add half a pinch of salt and a pint of cold water so as to have the flesh firm. Take the head and bones, place them in a saucepan with two quarts of white broth (No. 99) on the stove, and as soon as it comes to a boil, skim it well. Season with one pinch of salt and half a pinch of pepper. Let boil for twenty minutes. Peel and slice very fine one small, sound onion, place it in a saucepan with one ounce of butter, half an ounce of salt pork, cut in small dice-shaped pieces, let cook for five minutes, then add two tablespoonfuls of flour. Stir well together for three minutes on a brisk fire, being care- ful not to let it get brown. Strain the broth into a bowl, and when all strained in, add it to the flour," stirring well until all the broth is added. Let boil for ten minutes. Cut two good-sized, sound potatoes in small dice-shaped pieces, add them to the soup. Boil five minutes. Drain the codfish, wash it once more, and add it to the soup. Boil five minutes more ; add half a pint of cold milk, being very careful not to allow to boil again; sprinkle a teaspoonful of chopped parsley
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