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Peanut German Chowder
Photo: Monika Grabkowska

Peanut German Chowder

11 ingredients 6 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

221
Calories
10g
Protein
8g
Fat
29g
Carbs
What these numbers assume — 5 portions →
Ingredient Portion assumed kcal
Milk 1 cup (244ml) whole 149
Onion 1 medium (110g) 44
Carrot 1 medium (61g) 25
Bay Leaf 1 leaf (0.6g) 2
Parsley 1 tbsp chopped fresh (3.8g) 1

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

  • 1 pint milk 1 pt
  • a cup of hot rich milk
  • 1 large onion 2 tablespns
  • 2 tablespns
  • 1/2 medium sized bay leaf 1/8 level teaspn
  • 1/8 level teaspn
  • 1 small carrot 1 level tablespn
  • 1 level tablespn
  • 2 level tablespns
  • 2 hrs
  • parsley

Directions

1

1 pt. cooked peanuts 1 large onion 2 tablespns. chopped parsley ½ medium sized bay leaf ⅛ level teaspn. thyme 1 small carrot 1 level tablespn. browned flour 2 level tablespns. white flour 1 pint milk 1 pt. thin nut milk or broth small biscuit of universal dough oil or melted butter

2

Split biscuit and brown slowly in the oven. Slice or chop carrots and onions and mix together; mix thyme, broken pieces of bay leaf, both kinds of flour and salt, and pour into them gradually, stirring, the milk and broth.

3

Put a little oil in the bottom of a baking dish, then layers of the vegetables, peanuts and twice baked biscuit and pour some of the liquid over. Repeat layers, leaving biscuit on top. Pour remaining liquid over all. Sprinkle with what remains of the chopped parsley. Cover and bake 1½-2 hrs. in a moderate oven. Uncover and brown on top at last. Serve in the dish in which it was baked.

4

With care, the chowder may be cooked in a kettle by using more oil at the bottom, standing where the heat is not too intense, and replenishing with water when necessary.

5

Serve on a platter or turn into a tureen with a cup of hot rich milk or broth added if more liquid is desired.

6

The flavorings may be varied; savory and marjoram are sometimes used, garlic for some tastes, also a little tomato. The herbs may be omitted entirely. Crackers may take the place of biscuit. Nut milk only, may be used.

By Evora Bucknum Perkins · Recipe sourced from gutenberg

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