A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Watch that the water does not sink too low during cooking. If the upper layer becomes exposed, replenish cautiously from the boiling tea-kettle. Serve with sliced lemon, pickles and stewed tomatoes as optional accompaniments for guests.
Preserved exactly as written in the original source
Fry five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put them back into the bottom of the pot with their own gravy. (This is much better than having the slices whole.)
Cut four pounds of fresh cod or sea-bass into pieces two inches square, and lay enough of these on the pork to cover it.
Follow with a layer of chopped onions, a little parsley, summer savory and pepper, either black or cayenne.
Then a layer of split Boston, or butter, or whole cream crackers, which have been soaked in warm water until moistened through, but not ready to break.
Above this put a layer of pork and repeat the order given above—onions, seasoning (not too much), crackers and pork, until your materials are exhausted. Let the topmost layer be buttered crackers well soaked.
Pour in enough cold water to barely cover all. Cover the pot, stew gently for an hour, watching that the water does not sink too low.
Should it leave the upper layer exposed, replenish cautiously from the boiling tea-kettle.
Modern guidance to help you succeed with this vintage recipe
Rendering pork fat first creates a flavorful foundation while providing the cooking medium for gentle steaming. The layering technique ensures even heat distribution and prevents delicate fish from breaking apart during cooking. Soaking crackers allows them to absorb liquid and release starch gradually, naturally thickening the chowder while maintaining structural integrity. The final flour-butter roux creates a stable emulsion that binds the cooking liquid into a cohesive, velvety gravy.
The pork can be fried and chopped up to 1 day ahead and refrigerated. Chop onions and herbs up to 4 hours ahead and store covered in the refrigerator. However, the chowder itself is best assembled and cooked fresh, as the delicate fish and crackers do not hold well when reheated.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The crackers will continue to absorb liquid and break down, creating a thicker, porridge-like consistency. Reheat gently over low heat, adding fish stock or water to thin if needed. Do not freeze, as the fish and crackers will become mushy upon thawing.
AI-generated tips from Chef Cecil's culinary database
The pork can be fried and chopped up to 1 day ahead and refrigerated. Chop onions and herbs up to 4 hours ahead and store covered in the refrigerator. However, the chowder itself is best assembled and cooked fresh, as the delicate fish and crackers do not hold well when reheated.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The crackers will continue to absorb liquid and break down, creating a thicker, porridge-like consistency. Reheat gently over low heat, adding fish stock or water to thin if needed. Do not freeze, as the fish and crackers will become mushy upon thawing.
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When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen.
Thicken the gravy with a tablespoonful of flour and about the same quantity of butter; boil up and pour over the chowder.
Serve sliced lemon, pickles and stewed tomatoes with it, that the guests may add if they like.
