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| | The Food Timeline: history notes--soup |
 | | Clam chowders are becoming accepted as a suitable substitute for fish chowders, but it will be another fifty years before they become widely popular. |
 | | Milk, cream, and butter are beginning to appear in a few recipes--an 1860 fish chowder recipe from the archives of the Shaker Museum in Old Chatham, New York, includes two cups of cream and three tablespoons of butter... |
 | | Add the clams, or whatever mollusks you have chosen, and, as soon as they open up, sprinkle the whole with another 1/4 cup of minced parsley, and serve forth in the casserole or in a tureen, with oodles of hot garlic bread. |
| www.foodtimeline.org /foodsoups.html (10547 words) |
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