Recipes from Mrs. Lincoln's Boston cook book
Records 151 to 200 of 678, in reading order. Each links to a modern interpretation.
Potato Soupp. 90Celery Soupp. 90Tomato Soupp. 90Mock Bisque Soupp. 91Black Bean Soupp. 91Split Pea Soupp. 92Green Pea Soupp. 92Green Corn Soupp. 92Vegetable Soup (Winter)p. 93Fish Soupp. 93Puree of Canned Salmonp. 93Lobster Soup, or Bisque of Lobsterp. 93Lobster Soup, or Bisque of Lobsterp. 93Lobster Soup, No. 2p. 94Oyster Soupp. 94Clam Soupp. 94Fish Chowderp. 95Puree of Clamsp. 96Clam Chowderp. 96Corn Chowderp. 96Lobster Chowderp. 97Broiled Fishp. 99Baked Fishp. 99Stuffing for Baked Fishp. 99Oyster Stuffingp. 99Baked Halibutp. 101Fried Fishp. 101Boiled Fishp. 101Fish au Court Bouillonp. 102Stewed Fishp. 103Fish a la Cremep. 103Chartreuse or Casserole of Fish No. 1p. 104Chartreuse or Casserole of Fish No. 2p. 104Kedgereep. 104Curried Fishp. 104Creamed Fish with Oystersp. 104Spiced Fishp. 104Crimped Fishp. 104Potted Fishp. 104Salt Fish Ballsp. 105Fish Hashp. 105Fish Soufflep. 105Creamed Salt Fishp. 105Mock Oyster Stewp. 106Scorched Salt Fishp. 106Fish Roes, Friedp. 106Scalloped Roesp. 106Small Fresh Fish Baked in a Crustp. 106Fried Oystersp. 107Smothered Oystersp. 108