{"id":4235,"slug":"fish-and-vegetable-chowder","title":"FISH AND VEGETABLE CHOWDER","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["3 lbs. fish","2 cups diced potatoes","1/3 cup chopped onion","1/2 cup chopped salt pork","1 teaspoon salt","1/8 teaspoon cayenne","1 cup peas","2 cups cold water","2 tablespoons fat","2 tablespoons flour","1 cup diced carrots","1 pint scalded milk"],"ingredients_norm":["fish","potato","onion","salt pork","salt","cayenne","pea","cold water","fat","flour","carrot","scalded milk"],"steps":["Cut fish into small pieces.","Cover bones, fins and head with cold water.","Simmer 15 minutes; strain.","Cook onion and salt pork until brown.","In kettle place layers of fish and mixed vegetables.","To water in which bones, etc., have been cooked, add the seasonings.","Mix all ingredients.","Cook forty minutes, slowly, covered."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:259","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"60bfab124f04be68846ba78c44d9894b1c37f23cdc17a398b05f862ac5bf0561","created_at":"2026-08-02T16:15:19Z","updated_at":"2026-08-02T16:15:19Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fish-and-vegetable-chowder"}