Uploaded March 2025 | Updated September 2026, 2 weeks ago
š Cooking from a 1914 Cookbook: Clam Chowder from "Fish and How to Cook It" š„š¦Ŗ
Welcome back to The Old Cookbook Show! Today, we're diving into a 1914 Canadian cookbook called Fish and How to Cook It, published by the Department of Naval Service, Ottawa. This book was intended to encourage more Canadiansāespecially those in landlocked areasāto eat seafood.
š¹ What's on the menu?
Today, weāre making a historical clam chowder recipe, but this one is unlike any chowder we've ever had. It's a simple, pre-World War I recipe using:
āļø Bacon fat (originally salt pork) š„
āļø Potatoes & onions š„š§
āļø Canned clams & milk š„š¦Ŗ
āļø Common crackers for serving š
The verdict? Not horridā¦ but also not exciting. This chowder is very plain, with minimal seasoning and no cream, Old Bay, or other flavor boosters weād expect today. But could this WWI-era dish be improved with a few tweaks? Let us know what you'd add!
š Would you try this vintage recipe? Or should we leave it in the past?
š Like, comment, and subscribe for more historical cooking experiments!
#OldCookbookShow #HistoricalRecipes #1914Cooking #ClamChowder #VintageCookbook #WorldWarI #FishAndHowToCookIt #BakingFromThePast
Chowder.-Three slices salt pork, cut in small pieces; four potatoes, sliced; three onions, sliced; one can clams; pepper and sait. Fry out the pork and remove the scraps.
Put in the kettle a layer of pota-
toes, etc., until ail are in. Ada pepper and salt and cook ten minutes in just enough
water to cover. Add the clam liquor and clams and one cup milk and cook five minutes longer, or until the potatoes are done.
If the clams are very large, cut them in pieces. Lastly, add three or four common crackers, and serve.
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel to get access to perks:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
š Cooking from a 1914 Cookbook: Clam Chowder from "Fish and How to Cook It" š„š¦Ŗ
Welcome back to The Old Cookbook Show! Today, we're diving into a 1914 Canadian cookbook called Fish and How to Cook It, published by the Department of Naval Service, Ottawa. This book was intended to encourage more Canadiansāespecially those in landlocked areasāto eat seafood.
š¹ What's on the menu?
Today, weāre making a historical clam chowder recipe, but this one is unlike any chowder we've ever had. It's a simple, pre-World War I recipe using:
āļø Bacon fat (originally salt pork) š„
āļø Potatoes & onions š„š§
āļø Canned clams & milk š„š¦Ŗ
āļø Common crackers for serving š
The verdict? Not horridā¦ but also not exciting. This chowder is very plain, with minimal seasoning and no cream, Old Bay, or other flavor boosters weād expect today. But could this WWI-era dish be improved with a few tweaks? Let us know what you'd add!
š Would you try this vintage recipe? Or should we leave it in the past?
š Like, comment, and subscribe for more historical cooking experiments!
#OldCookbookShow #HistoricalRecipes #1914Cooking #ClamChowder #VintageCookbook #WorldWarI #FishAndHowToCookIt #BakingFromThePast
Chowder.-Three slices salt pork, cut in small pieces; four potatoes, sliced; three onions, sliced; one can clams; pepper and sait. Fry out the pork and remove the scraps.
Put in the kettle a layer of pota-
toes, etc., until ail are in. Ada pepper and salt and cook ten minutes in just enough
water to cover. Add the clam liquor and clams and one cup milk and cook five minutes longer, or until the potatoes are done.
If the clams are very large, cut them in pieces. Lastly, add three or four common crackers, and serve.
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel to get access to perks:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
