Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
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
- five pounds of bass
- a pinch of thyme
- a tablespoonful of tomato
- a cup of oyster liquor added to the chowder while boiling improves
- six large onions
- one inch thick
- two cloves
- six oysters
- salt
- cloves
- thyme
- parsley
Directions
Mince the meat and dress as in lobster salad. Send in on the back- shell of the crab.
Slice six large onions and fry in the gravy of fried salt pork ; cut five pounds of bass or cod into strips about three inches long and one inch thick and line the bottom of a pot with them ; scatter in a few slices of onions, a little salt, half a dozen whole black peppers, one or two cloves, a pinch of thyme and one of parsley, a tablespoonful of tomato or mush- room catsup and six oysters, then a layer of oyster crackers buttered thickly and well soaked in milk, another layer of fish, onions, seasoning, and so on until all are used up ; cover with water, boil slowly for an hour and pour out. Serve with capers and sliced lemon. A cup of oyster liquor added to the chowder while boiling improves it.