On my computer I have a ton of historical recipes. I have cooked with them and I invite you to try them out in your kitchen. I have modified them for optimum nutrition. For example, healthcare professionals, tell us that red potatoes are better than white, particularly if you are diabetic. Similarly, vegan meat substitutes are healthier option to pork products for those faced with high blood pressure and/or heart disease.
Corn Chowder Recipe (Modified)
Ingredients
1 quart diced red potatoes
1 pint of boiling water
4 tablespoons diced salt pork (or vegan substitute)
1 chopped onion
2 cups canned corn
1 pint milk (or plant based milk substitute)
Salt and pepper to taste
3 tablespoons chopped parsley or celery leaves
Instructions
Boil the diced potatoes in the pint of boiling water for 10 minutes. Sauté the meat and onions for about five minutes and add these and the corn to the potatoes. Cook until potatoes are done. Add the milk and the salt and pepper, bring the mixture to a boiling point and add the parsley or celery leaves. Serve hot in cups or bowls. Place two or three gold fish crackers in the dish before pouring in the chowder.
Philadelphia Tribune October 12, 1933 Recipe
