Dry Bean Chowder Recipe from 1800's

Dry Bean Chowder Recipe

1 cup dried beans
2 slices bacon, diced
1 can corn
1 can tomatoes
salt and pepper
cracker crumbs

Soak the beans over night.
In a dutch oven boil until tender.
Drain and place beans into a fire proof casserole dish.

Try out the fat from the bacon until it is perfectly crisp,
care being taken that it is not burned.

Then add together bacon, corn, seasoning and tomatoes.
Mix all real well and then add to your casserole of beans.

Sprinkle cracker crumbs over the top and bake twenty-five minutes
in a goodly hot oven.
Serve right from the casserole dish



Diary of a Kentucky Cook