Recipes from The Swedish, French, American cook book
Records 201 to 250 of 2,454, in reading order. Each links to a modern interpretation.
Porridge (Gruau) a la Mode de Ma Femmep. 56Tomato Cream Soup a la Ruth Williamsp. 56Cream Barley Soup a la Ericsson Hammondp. 56Mushroom Cream Soup (Potage a la Creme de Champignons)p. 56Cream of Pea Soup (Potage a la Creme de Pois)p. 57Pea Soup (Potage aux Pois) a l’Americainep. 57Chicken Asparagus Soup (Potage au Poulet et aux Asperges)p. 57Cream of Asparagus Soup a la Joelp. 57Russian Beet Soup (Potage au Betterave, a la Russe)p. 57Corn Cream Soup (Potage a la Creme de Maïs) a la Fritzp. 57Potato Soup (Consomme a la Parmentier)p. 58Cream of Rice Soup a l’Allemandep. 58Cream Soup (Potage a la Creme) a la Gouffep. 58Cream Soup (Potage a la Creme) a la Victoriap. 58Veal Soup (Consomme de Veau) ala Comtessep. 58Ham Soup (Potage au Jambon) a la Russep. 59Bean Soup (Potage aux Haricots) a la Hammondp. 59Cream Soup with Vermicelli (Potage a la Creme au Vermicelle)p. 59Cream of Spinach Soup (Potage a la Creme d’Epinards)p. 59Spinach Soup (Potage aux Epinards) a la Gillilandp. 59Cream of Carrot Soup (Potage a la Creme de Carottes)p. 59Cream of Celery Soup (Potage a la Creme de Celeri)p. 60Czarina Russian Soup (Soupe Czarina a la Russe)p. 60Onion Soup (Soupe a l’Oignon) a la Octaviousp. 60Cream of Potato Soup with Tomatoes a la Hildurp. 60Cold Beet Soup a la Waldemarp. 60Lentil Soup (Potage aux Lentilles) a la Petrogradp. 61Cream of Barley Soup (Potage a la Creme d’Orge) a la Bretap. 61Cream of Lettuce Soup a la Mathildap. 61Cream of Sorrel Soup (Soupe a la Creme d’Oseille)p. 61Vegetable Cream Soup (Printanier a la Creme) a la Mongolep. 62Leek Soup (Soupe aux Poireaux)p. 62Bean Soup (Potage aux Haricots) a la Octaviousp. 62Clam Chowder (Bisque de Clovisses) a la Woodrowp. 63Lobster Soup (Consomme de Homard) a la Barnegatp. 63Blackfish Chowder (Bisque de Poisson noir) a la Gimop. 63Fish Soup (Bouillabaisse)p. 63Oyster Cream Soup (Bisque d’Huitres)p. 64Oyster Cream Soup (Bisque d’Huitres)p. 64Bisk of Crab Flakes with Clamsp. 64Fish Soup (Bouillabaisse) a la Ericsson Hammondp. 64Clam Broth (Bouillon de Clovisses) a la Lincolnp. 64Clear Oyster Broth (Bouillon clair d’Huitres) a la Barnegatp. 64Clear Clam Broth (Bouillon clair de Clovisses) a la Julietp. 64Oyster Broth (Bouillon d’Huitres) a la Bregittap. 65Soldier Soup (Soupe Militaire)p. 65Boiled Halibut a la Bregittap. 66Halibut a la Newbourgp. 66Glazed Halibut a la Waldorfp. 66Steamed Halibut a l’Allemandep. 66