Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- eight good sized slices of salt pork put in the bottom of an iron pot
- lemon juice
Directions
Mrs. Woodworth, Springfield, Mass.
The best fish for chowder are haddock and striped bass, although any kind of fresh fish may be used. Cut in pieces over an inch thick and two inches square ; take eight good sized slices of salt pork put in the bottom of an iron pot and fry till crisp ; remove the pork, leaving the fat ; chop fine, put in the pot a layer of fish, a layer of split crackers and some of the chopped pork, black and red pepper and chopped onions, then another layer of fish, another of crackers and seasoning, and so on. Cover with water and stew slowly till the fish is perfectly done ; remove from the pot and put in dish in which you serve it, keep hot, and thicken the gravy with rolled cracker or flour ; boil the gravy up once and pour over the chowder. Some add to the gravy just before taking up, a little catsup, port wine and lemon juice, but I think it nicer without these.