Recipes from Boston Cooking-School cook book
Records 251 to 300 of 1,624, in reading order. Each links to a modern interpretation.
Veal Stock II (White Stock II)p. 62Chicken Gumbop. 62Quick Chicken Stockp. 62Turkey Soupp. 62Chicken Soup with Rice or Tapiocap. 62Cream of Chicken Soup Ip. 62Cream of Chicken Soup IIp. 62Potage a la Reine or Royal Soupp. 62Spring Soupp. 63Duchess Soupp. 63Cream of Almond Soupp. 63Imperial Soupp. 63Tomato Madrilenep. 63Cream of Asparagus Soupp. 64Cream of Asparagus Soupp. 64Cream of Cauliflower Soupp. 64Cream of Mushroom Soupp. 64Cream of Celery Soupp. 64Chestnut Pureep. 64Mulligatawny Soupp. 64Cream of Onion Soup (Soubise Soup)p. 64Cream of Watercress Soupp. 64Philadelphia Pepper Potp. 64Cream of Cucumber Soupp. 64Cream of Lettuce Soupp. 64St. Germain or Pea Soupp. 65Pimiento Bisquep. 65Cream of Spinach Soupp. 65Veal and Sago Soupp. 65Veal Tomato Bisquep. 66Oyster Stewp. 66Scallop Stewp. 66Cream of Oyster (or Clam) Soupp. 66Clam and Tomato Bisquep. 66Oyster Soup, Amsterdam Stylep. 66Bisque of Oysters, Capucinep. 66Oyster Gumbop. 66Oyster Bisquep. 67Chicken and Oyster Consommép. 67Clam Bouillonp. 67Clam Consommép. 67Clam Soupp. 67Clam and Chicken Frappep. 67Manhattan Clam Bisquep. 67Bisque of Shrimpsp. 67Corinthian Clam Bisquep. 68Cream of Scallop Soupp. 68Lobster Bisquep. 68Fish Chowderp. 68Crab Soupp. 68