[Historical Food Fortnightly is a year-long challenge series for those interested in historical foodways, or the study of how food, culture, and traditions have intersected throughout human history. Every fortnight a new themed challenge will be featured. As a participant, I take each challenge, select a relevant recipe, and prepare a historic dish. Please follow along, or join in yourself!]
I found the recipe in Camouflage Cookery, which was really just a goldmine for this challenge, as the whole book is nothing but mock recipes! The book was published in 1918 by Helen Watkeys Moore. I couldn’t find much information about her, other than she published a prohibitionist recipe book the next year.
The recipe I selected is for Mock Chodwer. Interestingly, a search turns up an almost identical recipe (save for the modern can of chicken soup) in a 1959 newspaper. A similar recipe for Mock Chowder also appears in the 1914 Never Fail Cookbook, although this earlier version includes the additions of tomatoes and parsnip, but leaves out the milk.
9. Mock Foods (April 22 – May 5) Historic cookbooks are full of recipes meant to imitate rare, expensive or impractical ingredients. It’s your turn to help your food pretend it’s something that it isn’t!
(From Camouflage Cookery)
Delicious and filling! I’ve never really eaten chowder, so I can’t say how it matches up, but this was pretty tasty! It reminded me of a baked potato with bacon. It was pretty simple and easy to make. I’d probably make this again, but replace the salt pork for a more modern addition of bacon. The original recipe is pretty easy to follow.
- I had to look it up, so for those who don’t know, “try out” means to cook off the fat.
- I used block bacon instead of salt pork.
- I used about 1/4 to 1/2 cup of milk, because I wanted it creamy.
- I couldn’t get pilot crackers, so I just used what I had on hand.
Camouflage Cookery, 1918