1820s Cooking |Amazing Seafood Stew from 1829| "Chowder"
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- Опубліковано 14 лис 2023
- The cabin smelled like paradise after stewing this 200 year old recipe for chowder! In America chowder can be traced back to New England in the 18th century. There it became an important part of local diet and culture. Still today clam and fish chowders are taken very seriously by those living among fishing communities. This is an early, American published, recipe for chowder that comes from 1829 (Boston). However, I've seen American published recipes for fish chowder going back to even the 1740s. Let's make it and experience a flavor that those before us knew all too well.
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It never ceases to amaze me how Justine knows how much coals, how to adjust fire, and all that cooking magic. I have a feeling if I did it, it would all either be burned or raw with no in between.
She seems to have a lot of practice!
Yeah, she has seen enough rodeos at this point.😊
I for sure woulda burned the bacon. I burn it nowadays
It takes great practice to cook like this over open fire. Justine is highly skilled.
Yeah, I find that pretty amazing also
I absolutely LOVE using historical items….imagining every person who stood over that cauldron, carefully stirring and adding ingredients to a recipe to feed themselves and their families. It inspires such awe in me!
I love it when Justine cooks. It reminds me of my mother. These videos relieve stress and remind me of home. Justine and my mother have the same style of preparing food with love and commitment to family.
so true. I watch when i have anxiety.
Sorry you all in the video I said, "oysters" but in reality I used clams. Please use clams😂. Why did I do that.
For those of you who want to get your fish on tonight I've translated the original recipe into modern instructions below. You can find an image of the original, published in 1829 in "The Frugal Housewife" at 7:45 .
If you don't care much for seafood cough Ron consider making this at home by removing the seafood and buffing up the bacon. It will still be delicious! The cabin smelled amazing while this was stewing away! There were strong notes of lemon, tomato and bacon.
4 pounds of fish (I used cod as other chowder recipes of this period explicitly called for it)
0.5 cups of diced clam meat
1/3 pound of bacon
6 saltine crackers
1 medium sized onion
3 medium sized potatoes
1 lemon
A good dash of tomato ketchup
1 cup of beer
3 tablespoons of flour
Salt and pepper to taste
Water, enough to boil it up
Cut your bacon however you desire and cook in a pot till browned. Once browned remove from your pot. Now in this same pot along with the bacon grease lay down half of your fish, first cut into strips. Put in half of your clam meat. Then put in a layer of 3 crushed crackers, half of your diced onions, potatoes and cooked bacon. Over it all sprinkle salt and pepper. Now start this allover again and form another layer by placing down the rest of your fish, clams, crushed crackers, onions, potatoes and bacon followed by another sprinkle of salt & pepper. Over it all pour in some ketchup and a lemon cut into quarters. Now pour in a cup of beer, flour and finally add enough water just to reach the top of your solids. Cover well and bring to a simmer. Once simmering start your timer and cook on low heat for 40 minutes, not stirring once.
@@jasontravis6098 I'm not pregnant. It's the style of clothing for this time period. It made everyone look pregnant.
It looked thin to me for a "chowder". Maybe that's the way they were. Also, I think you left the flour out of your written recipe.
a hard day of cooking and heat will do that to you. In the end I just say weather made me do it. Either way still looked really good.
I bet this would make a good shrimp chowder, too. I am going to try this with a mild beer and flour like the original recipe called for. I can imagine this being cooked in the captain’s mess with any seafood they had access to, however, I’m trying to figure how they got clams inland without them going bad… cod was salted but clams, how did they preserve them? In 1870 there was a race by steamboats that took the winner three days, but that was a race…
@@terryt.1643 The book was published in Boston, there were a few clams lurking about.
Once upon a time, Ron tried to make something similar, his future wife tasted it and said she could do better😂
I'm just showing off 😅
@@EarlyAmericanvery nice video
There's a reason people were healthy and obesity was rare. Compare to the sad state now.
Im not the biggest seafood fan, but the way Americans seem to love their chowders has always intrigued me, this looks so amazing, the layering of ingredients, cooked in the cauldron that has 200 year old spoon dents, is just making me drool! 🤤🤘
💌🇦🇺
You never disappoint Justine! Another interesting historical receipt. Well done!
What an interesting stew! Something about the look of it in that cauldron seems to perfectly fit the look and feel of the cottage this time of year. Beautiful, as always! 💜
It's very cold and rainy here in Simi Valley, so this receipt could not have come at a more opportune time! There's nothing better than warm soup on a cold day! The chowder looks absolutely divine! Thank you for sharing it with us, Justine! 😊
I grew up in Agoura Hills not too far from you!
@@randomvintagefilm273 Small world!
Oh how I ❤seafood dishes especially in stews and Asian dishes! ❤❤❤❤
I ❤ SEAFOOD period!😊
Those bowls are so cute! And I love the caldron! I’ve been wanting to get one
ASMR for my earbuds and such delicious food for my taste buds. Justine, you rule!🏆
Thank you. You are always so kind💜
Incredible…. As always!
Hi Justine, I use a fish chowder receipt from the Old Sturbridge Village Cookbook that appears to be from the same original receipt. I however omit the beer and catsup. It is very delicious for sure. PS: looking forward to attending the wedding. Regards, Rick & Mary
I love the look on your face when you add the oysters!! 😂
I cooked the sausage and cabbage last night. My husband loved the cabbage. I'm like all proud saying : it's a 1800s year old recipe, Justine said it would be delicious 😋. And it was. 😊
BTW that seafood stew is exactly how I would have cooked it. Base layers baby. 😂 seafood cooked well is amazing.
That looks outstanding! Can't wait to try it. And you really needed to vindicate seafood stews (after Ron's unfortunate incident with seafood stew last week). 😂 We always look forward to a new episode. They are all so interesting and fun. Thanks and best wishes to you and Ron.
Just tried the cheesy onion soup you did a few videos back the other night, and ate it leftover just now. It's so good! This looks great too and I might have to try it out.
Thank you for sharing this with us 😊❤
It's nice to see you cooking seafood, Justine! 😍 Thanks for another lovely video!!
Why Does Those Meals ALWAYS seem So Appealing !!?? After a long hard days work hunting, gathering, gardening, trading, etc ? To come home to a beautiful wife like this young lady !! Who works very hard !! And have a super good meal waiting for you ? That's Heaven !! What more could a man in those days ask for !!?? GREAT JOB !!
Justine you are AMAZING! Love from Michigan U.S.A and when I have time I I watch your cooking, Heaven forbid if power goes off you canCook Girl !
Beautiful dress, Justine! The chowder looked delicious, perfect for an autumn day. Definitely better than the strange cod soup Ron had made.
Yes, duch a beautiful dress. Once Justine share a page where you could buy clothing from that time ... I have just forgotten the name on that side.... ?
It looks delicious! I wonder if Ron will like it??
I love clam chowder!
I love clam chowder too! Campbell’s New England is the best. I add a pat of butter and LOTS (like an OBSCENE amount) of saltines to make it even better!
Ron will hate it.
Ron likes everything!
I am not a fan of seafood but my specialty is a chowder recipe passed down from my grandmother. It is very similar to the receipt you prepared but with a few extra ingredients (We live on the West Coast). I can't wait to watch the Chew & Chat! Thank Justine.
I still am in love with "Early American". I just turned my mom and dad on to it. They can't get enough. I don't think they've watched anything else for a couple of days. They are catching up on past episodes!
Growing up Catholic in coastal New England, this was a usual regular Friday dinner: in Winter months, cream was added before serving to add some heft to the stew/soup. Except, we got chopped clams added to ours instead of oysters. None of us kids would have eaten oysters! Loved everything about this post. ❤
That looks way better than Rons attempt last Friday 😂😂
This looks amazing! You always cook things so well!
The clam chowder looks delicious. Thank you Justine for the recipe.
This channel is heavenly.
The chowder looks delicious. I can't wait to make it. Thanks!
Enjoy watching you Justine ❤ everything looks amazing
This is so lovely to watch! No matter the time, food has always been at the center of every household, and seeing it here "live" makes you appreciate the pampered ways we have grown acostumed to. Subscribed ❤❤❤
Did not know they had ketchup back then. Obviously made their own. The soup looks actually delicious. Thank you for All these videos of teaching us how to cook on a fire.
That looks devine 😊 great video as always ☺️thx for sharing... smiles
Crab and shrimp would be great in your chowder also! A real seafood feast to behold!!
Looks good, I’m glad it’s not pink! The addition of beer suggested in the receipt sounds good too.😊 lol, I was thinking clams would taste better than oysters.
I love history! Charming and absolutely full of knowledge where we all come from…
Thank you for keeping it alive and sharing.
Happy Thanksgiving 🦃🍁🍽 ❤
Thank you for sharing a vlog with a really great classic nuance concept
Looks great! My mouth is watering!
When I saw the original recipe at the end, I thought, surely the ketchup she added was something she added on her own… Nope! So funny I’ve never heard of catsup! Very interesting that there was a form of ketchup in the 1800’s!
What a magnificent cauldron! There is nothing better to prepare food than an ancient cast iron vessel, seasoned to perfection!
That looks soooo good!!!
Very beautiful ❤
I can't wait for you to have a new kitchen in the house, new and bigger place to cook! :)
Im with Ron Ron on this one, I hate seafood / fish. I love watching your authentic antique style cooking Justine, but I had a grimace on my face with the Cod and Clams. LOL
This chowder looks amazing. I love seafood. I'm going to have to try this one. Thank you for sharing.
I wish every day is Wednesday always because you both always get me to chill out love you both to the moon and back 💖💖💖💖
Love the way you are making............😍
You always do an amazing job my friend thank you ☺️🤗💐
I love this channel.
This looks absolutely delicious!
I'm not a fish/seafood fan...never liked the stuff BUT loved the video AND the 200 year old cauldron!!! This old cookware drives me crazy because I wish I could cook with it....let alone even find any of it!!! Loved the video again, Justine!!!
Just a personal note...would love more CHICKEN CAM!!!!🐔🐓🦃!!!!!
Great stuff as usual!
So excited to see you cook in the new--to you cauldron. Such an amazing piece of history to be cooking in.
This video isn't just relaxing with the environment. It's also very educational with cooking history😊
That stew looked so good.
That looks so good, perfect for these cold Fall and winter days, I need to try that recipe one day.
That cauldron is a time capsule of all the meals cooked in it, and all the people who used it.
The stew looks amazing a bowl of that with a chunk of crusty bread would be heavenly
That looks amazing
2 seconds in and we all could hit the "like" button with that look! Mommas got a new toy...tool i mean and she's purdy! Love the new dish and addition to your kitchenware's. Congrats again, all the way around.
I love clams..steam em open and just eat em straight out the shell. And I wish I had ole cauldron pot like that, they are beautiful.. thank u for sharing..
Looks so good Justine. I love chowder ❤❤
Old is gold ❤
Looks wonderful ❤️
That lil cauldron is everything!!!🫶😍 for a smaller one, it actually looks like an adequate amount of stews/soups! What a find!
Justine, I made the stew today. It was amazing! Like nothing I've ever tasted before. I'll definitely make it again. Thanks!
That looks so good.😊
❤❤❤ your channels!
ooohh Even though I don't like clam chowder this video still makes me hungry❤❤❤❤❤
it looks so good
Awesome 😊
Looks wonderful justine😊
Really looking forward to watching Ron gag tasting this! I think he's had a double punishment for losing the pumpkin carving. 😂🎃
That stew looks delicious!
That looks very, very good.
I love that you have 1.14M subscribers! Woohooo! 🎉🎉🎉🎉🎉🎉
That looks delicous!!!
Food looks good, I'd like to try some! Good video, keep up the great work
I bet that is good. Love your antique pot Justine!
This looks yummy, will have to try this one.
Looks delicious
Inspiring. I want to try this one...
Nice clocks on your hose! ❤ Love a good chowder. 🍵
I am definitely making this!
wow it looks yum oh
Delicious, nice video🙏
My mom was from mississippi and she made us shrimp, fish, different dishes from the south.
And clam chowder ( i was the only kid that liked that) jambalyaia, and I might like your fish stew, maybe.
I enjoy your videos and your food looks great
This does look good!
ooh chowder is among my fav meals to make and enjoy 😁 esp white chowder with fish, shrimp, mussels, vegetables. the absolute best ! thanks for the video. u look like kathryn hahn
とても素敵な雰囲気ー❤
英語全然わからないけど料理が美味しそうなことはすごくわかる😊
Awsome Justine hope to see ya eat it! Good on a chili night ❤😊
Thanks giving ❤❤
Looks great!!! I will try this at home! I have never made chowder that did not include cream.
I’m sorry but I couldn’t wait to watch tonight because I love watching you both on Wednesdays
The cauldron is the most beautiful thing I have ever seen.
Looks mighty tasty
I loved every second. You are a wonderful cook but I am that rare person who hates fish. Thank you for sharing and I know if I lived in the 1800s, I'd be making and eating fish. Have a blessed week! xoxo