Recipes from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Records 1 to 50 of 710, in reading order. Each links to a modern interpretation.

Soap Jelly for Washing Flannelsp. 25 Rice Water for Washing Challiesp. 26 Starchp. 26 Bouillonp. 41 Beef Soupp. 43 Pot au Feup. 43 Beef Brothp. 43 Curry Soupp. 44 Ox-tail Soupp. 44 Julienne Soupp. 45 Mock Turtle Soup with Chicken Forcemeat Ballsp. 46 Egg Ballsp. 47 Chicken Forcemeat Ballsp. 47 Dabarry Soupp. 47 French Mock Turtle Soupp. 48 Mulligatawny Soupp. 48 Puree of Gamep. 49 Green Turtle Soupp. 49 Stewed Oysters à la Baltimorep. 50 Oyster Bisquep. 50 Crab Bisque (Alternative)p. 50 Clam Bisquep. 50 Clam Chowderp. 51 Fish Brothp. 51 Fish Chowderp. 51 Crab Bisquep. 51 Gumbo of Crabsp. 52 Lobster Blequep. 53 Budden Cali Soupp. 53 Puree of Asparagusp. 53 Asparagus Soupp. 53 Black Beau Soupp. 54 Puree of Lima Beansp. 54 Cream of Cornp. 54 Beet Soup, or Barsscsp. 54 Cauliflower Soupp. 55 Cream of Celeryp. 55 Chestnut Soupp. 55 Corn Soupp. 55 Cucumber Soupp. 55 Egg Soupp. 55 Mushroom Soupp. 55 Cream of Cheesep. 56 Cream of Onionp. 56 Potato Cream Soupp. 56 Cream of Ricep. 56 Cream of Spinachp. 56 Oatmeal Soupp. 56 Split Pea Soupp. 57 Baratoga Soupp. 57