We wish we could enjoy a meal together with you to celebrate Oregon Archives Month, but since that’s not an option this year, serve this delicious fall recipe up for your friends and family at home. As an added bonus, this was even better as leftovers for lunch the next day…if you have some left!
- 6 Medium sized potatoes, sliced
- 1 lb. salt pork, diced
- 1 tablespoon chopped onion
- 1 tablespoon butter
- 1 tablespoon flour
- 1 pint milk (2 cups)
- 1 pint water (2 cups)
- 1 teaspoon salt
- Fry the pork and onions together until they are a delicate brown.
- Put a layer of the sliced potatoes into a kettle, then a layer of the pork and onions, and sprinkle with salt.
- Repeat this until all materials are used.
- Pour over them the grease from the pan in which the pork and onions were fried and add the water.
- Cover and simmer 20 minutes, or until the potatoes are tender.
- Thicken the milk with flour mixed with the butter and pour it over the potatoes.
- Stir carefully, so as not to break the potatoes.
- Serve very hot.
Farmers’ Bulletin 712 School Lunches March 1916
Oh. My. Goodness. This chowder hit the spot! It has gotten cooler here these past few days and this came together for a quick, warm, and filling dinner. I used a mix of bacon and ham instead of the salt pork, along with a whole onion (my guess is that the chopped onion in this recipe was actually dried onion). I also used more water, as the two cups listed barely covered my pot, let alone the potatoes!