Text 12254, 95 rader
Skriven 2008-08-18 13:04:04 av Michael Loo (1:18/200.0)
  Kommentar till text 12156 av Dave Sacerdote (1:123/140)
Ärende: stirring 788 clam pot
=============================
 DS> I didn't see anything in there about tomatoes.  How come? [g]

Because some judges, such as the ones ruling against
Anheuser-Busch, have taste buds?

More historical chowders, some of which include weird
ingredients, such as Claret (back in those days more a blush
wine than what Bordeaux is known for now), mushroom and
(shudder) tomato ketchups, or even beer:

First lay some Onions to keep the Pork from burning
Because in Chouder there can be not turning;
Then lay some Pork in slices very thing,
Thus you in Chouder always must begin.
Next lay some Fish cut crossways very nice
Then season well with Pepper, Salt, and Spice;
Parsley, Sweet-Marjoram, Savory, and Thyme,
Then Biscuit next which must be soak'd some Time.
Thus your Foundation laid, you will be able
To raise a Chouder, high as Tower of Babel;
For by repeating o'er the Same again,
You may make a Chouder for a thousand men.
Last a Bottle of Claret, with Water eno; to smother 'em,
You'll have a Mess which some call Omnium gather 'em.

-- Boston Evening Post, 9/23/1751, quoted extensively
in books and Websites

Four pounds of fish are enough to make a chowder for
four or five people; half a dozen slices of salt pork
in the bottom of the pot; hang it high, so that the
pork may not burn; take it out when done very brown;
put in a layer of fish, cut in lengthwise slices, then
a layer formed of crackers, small or sliced onions,
and potatoes sliced as thin as a four-pence, mixed
with pieces of pork you have fried; then a layer of
fish again, and so on. Six crackers are enough. Strew
a little salt and pepper over each layer; over the
whole pour a bowl-full of flour and water, enough to
come up even with the surface of what you have in the
pot. A sliced lemon adds to the flavor. A cup of
tomato catsup is very excellent. Some people put in a
cup of beer. A few clams are a pleasant addition. It
should be covered so as not to let a particle of steam
escape, if possible. Do not open it, except when
nearly done, to taste if it be well seasoned.
-- Lydia Maria Child, American Frugal Housewife

Take a cod of ten pounds, well cleaned, leaving on
the skin. Cut into pieces one and a half pounds thick,
preserving the head whole. Take one and a half pounds
of clear, fat salt pork, cut in thin slices. Do the
same with twelve potatoes. Take the largest pot you
have. Try out the pork first, then take out the pieces
of pork, leaving in the drippings. Add to that three
parts of water, a layer of fish, so as to cover the
bottom of the pot; next a layer of potatoes, then two
tablespoons of salt, 1 teaspoon of pepper, then the
pork, another layer of fish, and the remainder of the
potatoes. Fill the pot with water to cover the
ingredients. Put over a good fire. Let the chowder
boil twenty-five minutes. When this is done have a
quart of boiling milk ready, and ten hard crackers
split and dipped in cold water. Add milk and crackers.
Let the whole boil five minutes. The chowder is then
ready to be first-rate if you have followed the
directions. An onion may be added if you like the
flavor." "This chowder," he adds, "is suitable for a
large fishing party."

Attributed to Daniel Webster by Wolcott, The Yankee
Cook Book (Coward-McCann, Inc., New York City, 1939)
p. 9, quoted in Priscilla D. Webster v. Blue Ship Tea
Room, Inc., 347 Mass. 421; 198 N.E.2d 309

Four tablespoonfuls of onions, fried with pork. One
quart of boiled potatoes, well mashed. One and a
half pounds sea-biscuit, broken. One teaspoonful of
thyme, mixed with one of summer savory. Half-bottle
of mushroom catsup. One bottle of port or claret.  
Half of a nutmeg, grated. A few cloves, mace, and
allspice. Six pounds of fish, sea-bass or cod, cut
in slices. Twenty five oysters, a little black
pepper, and a few slices of lemon.  

The whole put in a pot, covered with an inch of water,
boiled for an hour, and gently stirred.

Attributed to Daniel Webster in The Cook (1885),
quoted at foodreference.com

___ Blue Wave/386 v2.30

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 * Origin: Nocturnal State BBS (1:18/200)