CYNTHIA D. BERTELSEN

Directions for Making a Chouder

First lay some Onions to keep the pork from burning,

Because in Chouder there can be no turning;

Thus you in in Chouder always must begin.

Next lay some Fish cut crossways very nice

Then season well with pepper, Salt, and Spice;

Parsley, Sweet-Marjoram, Savory, and Thyme,

Then Biscuit next which must be soak’d some Time.

Thus your Foundation laid, you will be able

To raise a Chouder, high as Tower of Babel;

For by repeating o’er the Same again,

You may make a Chouder for a thousand men.

Last a bottle of Claret, with Water eno’ to smother ‘em.

You’ll have Mess which some call Omnium gather ‘em.

The Boston Evening Post, September 23, 1751

This is the beginning of a series on the food of the seafarers, the travelers, and the migrations to the New World.