Recipes from Miss Parloa's kitchen companion

Records 51 to 100 of 1,227, in reading order. Each links to a modern interpretation.

Purée of Carrotsp. 69 Tomato Soupp. 69 Green-Corn-and-Tomato Soupp. 70 Macaroni-and-Tomato Soupp. 70 Rice-and-Tomato Soupp. 70 Puree of Tomatoesp. 70 Puree of Spinachp. 71 Purée of Cauliflowerp. 71 Scotch Brothp. 71 Bisque of Muttonp. 72 Bisque of Beefp. 72 Cream-of-Cauliflower Soupp. 73 Cream-of-Macaroni Soupp. 73 Cream-of-Rice Soupp. 74 Tapioca-and-Milk Soupp. 74 Poulette Soupp. 75 Noodle Soupp. 75 Imperial Soupp. 75 Cream-of-Artichoke Soupp. 76 Palestine Soupp. 76 Velvet Soupp. 77 Purée of Grousep. 78 Potato Soupp. 78 Corn Soupp. 79 Corn Soupp. 79 Chestnut Soupp. 79 Fish Chowderp. 79 Clam Chowderp. 80 Danbury Clam Chowderp. 81 Clam Soupp. 82 Wadsworth Clam Soupp. 82 Cream of Clamsp. 82 Bisque of Clamsp. 82 Crab-and-Tomato Bisquep. 83 Crab-and-Tomato Bisquep. 83 Crab Bisquep. 83 Bisque of Oystersp. 83 Lobster Bisquep. 84 Oyster Soupp. 85 Boiled Sturgeonp. 88 Baked Sturgeonp. 89 Baked Red Snapperp. 90 Baked Shadp. 90 Brown Saucep. 91 Broiled Shadp. 91 Boiled Halibutp. 92 Baked Halibutp. 92 Baked Chicken Halibutp. 92 Halibut a la Creolep. 92 Broiled Halibutp. 93