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★ Oyster Plant Chowder

A chowder made with oyster plant, potato, onion, milk, and crackers.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 3 ingredients
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★ Oyster Plant Chowder

Ingredients

Directions

Make the chowder

  1. Simmer onion in oil or butter.

  2. Add water, potato, oyster plant, and salt; cook.

  3. Add hot milk or thin cream and more salt if necessary.

Serve

  1. Pour over split or whole crackers in a tureen.

  2. If desired, leave out potato and use more oyster plant and onion.

Nutrition, whole recipe (rough)

44Calories
1 gProtein
0 gFat
10 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Onion
Softens as it simmers, adding sweetness and a savory aroma that forms the base of the chowder.
Oil or butter (in the method)
Fat that carries flavor from the onion and gives the chowder a richer mouthfeel.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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