Philadelphia Fish Chowder, 1886 - cooking recipe

Ingredients

3 lb. fish
1 pt. milk
3 medium potatoes
1 qt. water
1 pt. stewed tomatoes
1 large onion
1/4 lb. bacon or ham
1 Tbsp. thyme
1 tsp. sweet marjoram
6 water crackers
salt and pepper to taste

Preparation

Cut fish, potatoes, onion and bacon or ham into pieces about 1/2-inch square.
Put bacon and onion into a frying pan; stir and fry them a light brown.
Put a layer of potatoes in saucepan; then a layer of fish; then a sprinkling of onion and bacon; then a layer of tomatoes; then sprinkle of thyme, marjoram, salt and pepper and continue alternating until all is in (last layer is potatoes).
Add water.
Cover with lid and simmer over moderate fire for 20 minutes.
Do not stir.