Old-time recipes
Soups and chowders
1340 recipes from 65 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Soups and chowders1340
| Cookbook | Click a line to open it |
|---|---|
| The Southern Cookbook (1912) | A Baked Soup |
Put a pound of any kind of meat cut in slices, two onions, two carrots, two ounces of rice, a pint of split peas, or whole ones if previously soaked, pepper and into an ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 133. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Brown Beef Soup |
Cut what is called a vein of a round of beef ina square handsome form, weighing about six pounds; put it into a pot with four or five quarts of water, a dozen cloves, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 36. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Calf’s Head Soup |
Tue head should be soaked in cold water, and washed very clean; to a large head take six quarts of water; boil it four hours; (the head may be dressed for dinner by ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 28. | |
| The Jewish Manual (1846) | A Fine Vegetable or French Soup |
Take two quarts of strong stock made of gravy beef, add to this, carrots, turnips, leek, celery, brocoli, peas and French beans, all cut as small as possible, add a few ... From The Jewish Manual, 1846, page 40. | |
| Jewish Cookery Book, on Principles of Economy (1871) | A Good Way to Make Potato Soup.—take |
stock of soup, a pound, sliced thin; boil a half pound of potatoes, a pint of green peas, an onion, and three ounces of rice in the stock. Strain it through a colander; ... From Jewish Cookery Book, on Principles of Economy, 1871, page 36. | |
| Larkin Housewives' Cook Book (1915) | A Quick Soup |
Take what is left of a roast that has a bone in it. Put it into a soup kettle, cover with cold water and simmer for one hour. Then add two tablespoons of Larkin Dehydro ... From Larkin Housewives' Cook Book, 1915, page 9. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Roast Beef and Boiled Turkey Soup |
Take the liquor that the turkey is boiled in, and the bones of the turkey and beef, put them into a 10 EECEIPTS. soup pot with two or three carrots, turnips and onions, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 31. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | a Shin of Beef Soup |
It is better to have the beef boiled the day before the soup is wanted; if that is not convenient, have the shin cracked up well, put it to boil in five or six quarts of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 35. | |
| The Jewish Manual (1846) | A Simple White Soup |
Break a knuckle of veal, place it in a stewpan, also a piece of chorissa, a carrot, two onions, three or four turnips, and a blade of mace, pour over two or three quarts ... From The Jewish Manual, 1846, page 38. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Soup Made Quickly |
Take two quarts of soup stock, put it to boil with an onion, two carrots and one turnip chopped fine, and season it with pepper and salt; if it is made of brown stock, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 37. | |
| The Picayune Creole Cook Book (1901) | A Sprig of Thyme |
1 Onion, cut in pieces. 1 Small Bunch of Celery, if you have not used the seed. 1 Medium Sized Carrot, chopped fine. Replace the cover and let the Bouillon boil gently ... From The Picayune Creole Cook Book, 1901, page 25. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Very Simple Soup |
Skim off the fat from mutton or chicken stock, put it into a soup pot with two or three carrots, turnips and onions, a cup of rice, the bones and bits of cold meat, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 31. | |
| Mrs. Hale's New Cook Book (1857) | A Weaker |
kind.—After taking off* the skin and rump, put the body and legs of a fowl, from the white meat of which chicken panada has been made, into the water it was boiled in, I ... From Mrs. Hale's New Cook Book, 1857, page 449. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A White Vegetable Soup |
Take a third as much water as you want soup; two carrots, two turnips, and two onions, cut them in dice-form; a very little celery, a table-spoonful of salt, and a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 33. | |
| Bohemian-American Cook Book (1915) | Add the |
turnips and simmer, adding mutton broth from time to nearly butter and flour together, thin with mutton broth, pour over the turnips, add a pinch of grated ginger and ... From Bohemian-American Cook Book, 1915, page 158. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Agate Ware |
I two-quart farina boiler I one-quart farina boiler i ten-quart covered soup kettle i ten-quart oval soup kettle for boiling ham i six-quart covered kettle 1 four-quart ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 561. | |
| The Picayune Creole Cook Book (1901) | Agneau Emincé |
2 Pounds of Cold Minced Lamb. 4 Ounces of Butter. % Pint of Veal Stock, 1% Gills of Cream. Yolk of 2 Eggs. Place the butter fm a frying pan; add one chopped onion and ... From The Picayune Creole Cook Book, 1901, page 114. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Albert Soup |
i four-pound chicken A grating of nutmeg Clean the chicken, put it in the soup kettle with the water, bay and and two Take out the chicken and remove the white meat, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 24. | |
| The Cook's Own Book (1832) | Almond Milk Soup |
Take half a pound of sweet almonds, put them on tlie fire writer r.ntil blanch and throw fresh water; drain and pound them. Boil a pint of water, a little sugar, salt, ... From The Cook's Own Book, 1832, page 48. | |
| The Boston Cooking-School Cook Book (1896) | Almond Soup |
% cup almonds 3 stalks celery 6 bitter almonds 3 tablespoons butter 4 tablespoons cold water 3 tablespoons flour % teaspoon salt 2 cups scalded milk 3 cups White Stock ... From The Boston Cooking-School Cook Book, 1896, page 165. | |
| The Dixie Cook-Book (1883) | An Economicat Soup |
Take a soup bone (any piece of beef not too fat will do), wash well, place in kettle with sufficient cold water for soup; let it boil, * Written especially for this ... From The Dixie Cook-Book, 1883, page 313. | |
| Camp Cookery (1910) | Another Fish Chowder.—Clean the |
fish, parboil it, and reserve the water it was Place the dry pot on the fire; when it is hot, throw in a lump of butter and six finely. the odor of arises, add the the ... From Camp Cookery, 1910, page 106. | |
| Housekeeping in Old Virginia (1879) | Another JRecipe for Peef Soup |
One shin beef in one-half gallon water, put on before breakfast and boiled until dinner. Thicken with brown flour two or three hours before dinner. Put in one carrot, ... From Housekeeping in Old Virginia, 1879, page 82. | |
| La Cuisine Creole (1885) | Another Oyster Soup. Very Strengthening |
Take a knuckle of veal or a piece of lamb; allow a quart of water and a teaspoonful of salt to each pound; set it over the fire, let it come to a boil, skim it well and ... From La Cuisine Creole, 1885, page 22. | |
| Mrs. Hale's New Cook Book (1857) | Another Turtle Soup .—When |
the turtle is ready for dressing, cut off all is good for baking, and put it aside for purpose. take the bones, fins, entrails, neart, and liver; and put them on with a ... From Mrs. Hale's New Cook Book, 1857, page 56. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another White Soup |
Make soup as above. Beat up two or three eggs and put into the tureen; then strain the soup through a sieve on to the eggs, stirring them all the time. Send it to the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 34. | |
| The Cook's Own Book (1832) | Apples Puree |
and core a dozen or more good baking apples; the sugar and a small bit of letnou-peel; when soft, stir well with a wooden in a spoonful of apricot jam; it at times till ... From The Cook's Own Book, 1832, page 304. | |
| The New England Cook Book (1905) | Arrow-root JeUy.—Boil a |
pint of water with a few bits of cinnamon or yellow rind of lemon; it two tablespoonfuls of arrow-root, dissolved in a little water; boil ten; strain, salt, and season ... From The New England Cook Book, 1905, page 321. | |
| Mrs. Hale's New Cook Book (1857) | Arrow-root, or |
the farina or flour of potato, is fai better for the thickening of soups than wheaten flour. The finer flavoring articles, as ketchup, spices, wines, juice, &c., should ... From Mrs. Hale's New Cook Book, 1857, page 37. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Artichoke Soup |
legg 1 slice onion Cook artichokes and onion in water till tender. sieve, and return to water.; add flour and scalded milk. Cook until mixture thickens. Combine ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 70. | |
| Mrs. Hale's New Cook Book (1857) | Artichokes—Should |
be putting tnem at into cold water, and must be taken up the moment they are done, or they will be too soft. They may be plain, or served with white fricasseeif rubbed ... From Mrs. Hale's New Cook Book, 1857, page 277. | |
| Mrs. Hale's New Cook Book (1857) | As the |
child grows older, one-third water. If properly made, it is the most nutritious, at the same time the most delicate food, that can be given to young children. Broth—Made ... From Mrs. Hale's New Cook Book, 1857, page 457. | |
| The Dixie Cook-Book (1883) | Asparacus Soup |
Cut the tops from about thirty heads of asparagus, about half an inch long, and boil the rest; cut off all the tender portions and rub through a sieve, adding a little ... From The Dixie Cook-Book, 1883, page 314. | |
| The Virginia House-Wife (1824) | Asparagus Soup |
Take four large bunches. of asparagus D scrape it nicely, cut off one inch of the tops, and lay them in water, chop the stalks and put them on the fire w ith a piece of ... From The Virginia House-Wife, 1824, page 53. | |
| The Jewish Manual (1846) | Asparagus Soup |
Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when the strength of the meat is ... From The Jewish Manual, 1846, page 41. | |
| Housekeeping in Old Virginia (1879) | Asparagus Soup |
Cut the asparagus into small pieces and put on to boil in salt water, with slices of middling; just before dinner, taking it off, beat four eggs and stir in one pint ... From Housekeeping in Old Virginia, 1879, page 91. | |
| Housekeeping in Old Virginia (1879) | Asparagus Soup |
Parboil the asparagus with as much water as will cover them; then pour the water and asparagus into milk, then add butter, pepper and salt, also bread crumbs, and boil ... From Housekeeping in Old Virginia, 1879, page 91. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Asparagus Soup |
Two bundles of asparagus, one quart of white stock or water, one pint of milk, and one of cream, if stock but if water, use all cream; three table-spoonsfuls of butter, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 100. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Asparagus Soup |
a few grains cayenne J teaspoon white pepper Wash asparagus if fresh and break off tips; break remainder of stalks into small pieces. Cook tips and stalks in cold water ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 70. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Asparagus Soup |
One bundle of asparagus, one pint water, one pint milk or thin cream, onehalf an onion, one tablespoon each of butterand flour, salt and pepper to taste. Cut the heads ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 314. | |
| The Boston Cooking-School Cook Book (1896) | Asparagus Soup* |
8 cups White Stock II or III y^ cup butter 1 can asparagus )^ cup flour 2 cups cold water 2 cups scalded milk 1 slice onion Salt and pepper Drain and rinse asparagus, ... From The Boston Cooking-School Cook Book, 1896, page 163. | |
| Mrs. Hale's New Cook Book (1857) | Asparagvx Soup .—Cut |
off i,he heads of asparagus about aa inch long, blancli and set aside in cold water a ^ pint of them, put tlie remainder of the heads in a stew-jian, with the rest of ... From Mrs. Hale's New Cook Book, 1857, page 48. | |
| Common Sense in the Household (1871) | At the end of the |
half hour add the milk, which has been heated to scalding, not boiling, in another vessel. Boil up again, taking care the soup does not burn, and put in the butter. Then ... From Common Sense in the Household, 1871, page 46. | |
| The International Cook Book (1906) | Babas au Madere |
1712. POTAGE, LONGCHAMPS Heat two tablespoons butter in a large saucepan, add three finely sliced leeks, one finely sliced onion, two ounces salt pork cut in small ... From The International Cook Book, 1906, page 521. | |
| La Cuisine Creole (1885) | Babbit Soup |
Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter until they are half done; place the meat in a saucepan with four or ... From La Cuisine Creole, 1885, page 26. | |
| The Boston Cooking-School Cook Book (1896) | Baked Bean Soup |
3 cups cold baked beans 2 tablespoons butter 3 pints water 2 tablespoons flour 2 slices onion 1 tablespoon Chili sauce 2 stalks celery Salt 1% cups stewed and strainied ... From The Boston Cooking-School Cook Book, 1896, page 177. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Bean Soup |
2 cups baked beans 2 cups tomatoes salt, pepper, and celery salt 2 tablespoons chopped pickle Cook beans in water ten minutes Cook onion in butter five minutes; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 71. | |
| The International Cook Book (1906) | Baked Codfish, Newfoundland |
Potatoes, Bernoise (593) Beef Braise", Bourgeoise (1871) Tomatoes, Trevise (2225) Roast Plovers (997) Escarole Salad (100) 2870. POTAGE, ITALIENNE Split one pound ... From The International Cook Book, 1906, page 900. | |
| La Cuisine Creole (1885) | Baked Soup |
Cut the beef or mutton and the vegetables in pieces, season them with salt and pepper, and put them into a jar with a pint of peas and the Patna rice. Pour in four ... From La Cuisine Creole, 1885, page 18. | |
| Reliable Recipes (c. 1910s-1920s) | Baking Powder |
Soften bread crumbs with hot water or broth. Add seasoning and melted shortening. Wash and remove all stringy portions from a leg of lamb; put a bit of lard in your ... From Reliable Recipes, c. 1910s-1920s, page 60. | |
| Aunt Babette's Cook Book (1889) | Bakley and Pea Soup |
Barley and peas cooked with goose, often used as soup, makes a very palatable dish. Take the backs of two geese, after being skinned and well salted with ginger and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 53. | |
| Mrs. Hale's New Cook Book (1857) | Balk's New Cook Book |
rest of the soup; a is an improvement. chickens are be required, but pullet is sulHcient. Ochra Gumbo.—Heat a large table-spoonful of hog’s lard oi Stir into it, while ... From Mrs. Hale's New Cook Book, 1857, page 50. | |
| Mrs. Beeton's Book of Household Management (1861) | Ball, Guest and Family Suppers |
As a rule, ball suppers — with the exception of the soup, which should be white or clear — are cold ones, consisting of mayonnaises, game, poultry, pies, pasties, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Creole Cookery Book (1885) | Balls for Mrs. Ame§’ Calf’s Head Soup |
One-half pound beef or veal put in chopping tray with 2 slices of salt pork an inch thick; add some of the lights and liver, 6 small onions, 1} large tablespoonfuls of ... From The Creole Cookery Book, 1885, page 41. | |
| The International Cook Book (1906) | Barbe de Capucins |
Gateau Lyonnaise (585) 2802. POT AU FEU, VIEILLEMODE Soak half pint dried, large white beans in cold water for eight hours, drain and place them in a large earthen soup ... From The International Cook Book, 1906, page 882. | |
| The Virginia House-Wife (1824) | Barley Soup |
Put on three gills of barley, three quarts of water, a few onions cut up, six carrots, scraped and cut in dice, an equal quantity of turnips cut ‘small: boil it gently ... From The Virginia House-Wife, 1824, page 37. | |
| The Jewish Manual (1846) | Barley Soup |
Put in a stew-pan, a knuckle of mutton, or four pounds of the neck, with three quarts of water, boil it gently and keep it well skimmed; a sprig of parsley, a couple of ... From The Jewish Manual, 1846, page 43. | |
| The Appledore Cook Book (1872) | Barley Soup |
' Wash half a cup of pearl barley, and boil it slovirly in one quart of water three hours; then turn into the soupkettle, with three quarts of stock; let this ugfc and ... From The Appledore Cook Book, 1872, page 124. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Barley Soup |
Remove the fat and bones from one pound of the neck of mutton. Cut the meat into dice, and add to it one tablespoonful of well-washed barley and one pint of cold water. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 435. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Barley Soup |
2 tablespoon fuls of pearl barley Wash the barley in cold water; then cover let it boil up once and it. it with boiling water and it for two; add to the stock when ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 17. | |
| Aunt Babette's Cook Book (1889) | Barley Soup |
Put on the barley in a porcelain kettle, a very small teacupful, with about a quart of water. Let it boil slowly on the back of the stove. Put on the soup meat in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 52. | |
| Manual for Army Cooks (1896) | Barley Soup |
8 tablespoonfuls pearl barley. Salt and pepper to taste. Wash the barley in cold water, then cover it with boiling water; let it boil up once and drain it; cover it ... From Manual for Army Cooks, 1896, page 61. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Barley Soup with Stock |
3 c white stock M c barley or sago Soak grain 1 hour and simmer 1}^^ hours in stock, Combine all and simmer 10 minutes over water. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 43. | |
| The Kansas Home Cook-Book (1874) | Bartlett, Wyandotte |
Set a kettle on the it is hot, but not so as to scorch. Put in the beef, turning it frequently, until it is well browned. Then pour in water, about a pint to a pound of ... From The Kansas Home Cook-Book, 1874, page 70. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Bavaroise. Bavarian |
Bay Leaves. The leaves of the cherrylaurel tree. Bécasses. Woodcock. Béchamel. A white sauce made with stock and cream, named from a celebrated cook. Beignet. A fritter. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 521. | |
| Directions for Cookery, in Its Various Branches (1837) | Bean Soup |
Put two quarts of dried white beans into soak the night before you make the soup, Avhich should be put on as early in the day as possible. five pounds lean of fresh ... From Directions for Cookery, in Its Various Branches, 1837, page 35. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Bean Soup |
Put a kettle, containing of water, three pints of di*ied white beans; and when thev be^in to shrink in a colander; again the of boiling add two pounds of pickled pork ... From Mrs. Porter's New Southern Cookery Book, 1871, page 42. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bean Soup |
Boil a small soup-bone in about two quarts water until the meat ean be separated from the bone, remove bone, add a coffee-cup white beans soaked for two hours, boil for ... From Buckeye Cookery and Practical Housekeeping, 1877, page 273. | |
| Manual for Army Cooks (1896) | Bean Soup |
2 quarts beans. 1 pound salt pork. 1 teaspoonful bicarbonate of soda. Time, three hours. Pick over the beans, wash, and soak them over night in cold water; scrape the ... From Manual for Army Cooks, 1896, page 67. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bean Soup |
1 can artichokes 1 cup Lima beans 1 stalk celery 2 tablespoons carrot ^ teaspoon pepper Soak beans Cook beans, celery and carrot in cold water; when tender rub through ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 70. | |
| Larkin Housewives' Cook Book (1915) | Bean Soup |
Soak one of white beans over In the morning drain and cover with boiling water. When boiUng add a pinch of Larkin Baking Soda, fifteen minutes. again, add fresh water and simmer From Larkin Housewives' Cook Book, 1915, page 10. | |
| Foods That Will Win the War and How to Cook Them (1918) | Bean Soup |
1 cup beans 1 quart water 1 tablespoon onion juice + teaspoon Worcestershire hard cooked egg sauce lemon, sliced 1 cup brown stock 4+ teaspoon mustard flour, plus 2 ... From Foods That Will Win the War and How to Cook Them, 1918, page 116. | |
| Aunt Sammy's Radio Recipes (1927) | Bean Soup |
Bean soup may be made with any one of several kinds of beans navy beans, Imia beans, red kidney beans, black beans, pinto beans, and soy beans. Half a pint of the dried ... From Aunt Sammy's Radio Recipes, 1927, page 13. | |
| Recipes for Sea Food (c. 1910s) | Becipes for Sea Food |
When you cannot get the white browns, pilot bread will answer. When a very strong flavor of onions is desired, use four onions. Fish Chowder, No. 3.— Take either a cod ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 82. | |
| Common Sense in the Household (1871) | Beef and Saco Broth |
2 lbs. of beef—cut up small. 2 quarts of water. 1 cup of sago, soaked soft in a little lukewarm water. Yolks of three eggs. Salt to taste. Stew the beef until it falls ... From Common Sense in the Household, 1871, page 510. | |
| Rumford Complete Cook Book (1908) | Beef and Sago Broth |
yi pound round steak or 2 teaspoons sago. shin of beef. Cut the beef into small pieces, add the water and let stand for half an hour; then cook boiler two hours; strain, ... From Rumford Complete Cook Book, 1908, page 244. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Beef Broth and Egg |
Make a good broth and pour over a well-beaten egg. Season with salt and serve with a slice of delicately browned toast. From The Good Housekeeping Woman's Home Cook Book, 1909, page 196. | |
| Larkin Housewives' Cook Book (1915) | Beef Broth with Vegetables |
Cook a beef bone with a little tneat on it several hours in two quarts of water. When done, add one can of Larkin Tomatoes, three onions finely chopped, one pint chopped ... From Larkin Housewives' Cook Book, 1915, page 9. | |
| The Good Housekeeper (1841) | Beef or Mutton Soup |
Boil very gently in a closely covered saucepan, four quarts of water, and two table-spoonfuls of sifted bread crumbs, with three pounds of beef cut in small pieces, or ... From The Good Housekeeper, 1841, page 63. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Beef Soup |
Take a head of celery, one quarter of a white cab-. bage shaved very fine, three carrots, two turnips, and two onions cut very fine; put this all into a soup pot, with ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 37. | |
| Common Sense in the Household (1871) | Beef Soup |
3 lbs. beef cut into strips. Put beef and water into the saucepan and boil for one Meanwhile, slice the onions and fry them in butter to a light brown. Drop into the pot ... From Common Sense in the Household, 1871, page 37. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beef Soup |
Take the shin bone of the beef, wash it, and put it in a pot of cold water; put very little salt in, and let it boil; skim Have ready such vegetables as suit the taste, ... From Mrs. Owen's Illinois Cook Book, 1871, page 34. | |
| The Appledore Cook Book (1872) | Beef Soup |
Every family should have a soup once a week at least. Always save the bones of roast meats for a soup. the bones of a roast of beef, break them up so that they will go ... From The Appledore Cook Book, 1872, page 35. | |
| The Appledore Cook Book (1872) | Beef Soup |
Boil six pounds of beef in seven quarts of water, with one onion, one carrot, one turnip, and eight whole cloves, for six hours; strain, and thicken with half a cup of ... From The Appledore Cook Book, 1872, page 126. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Beef Soup |
Six pounds of meat to two and one-half gallons of Boil to one gallon and one-half; then strain all meat out from the bouillon. Season with pepper and From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 26. | |
| The White House Cook Book (1887) | Beef Soup |
SELECT a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boil, with five or six quarts of cold water. Let it boil ... From The White House Cook Book, 1887, page 43. | |
| The New England Cook Book (1905) | Beef Soup |
witli Okra.—Cut a round steak in small pieces and fry in three tablespoonfuls of butter, together with one sliced onion, until very brown; put into a soup kettle witli ... From The New England Cook Book, 1905, page 50. | |
| Aunt Babette's Cook Book (1889) | Beef Soup a La Julienkb |
Cook all the vegetables in a separate kettle. Use a nice piece of soup meat, about four pounds, and a large soup bone. Cut up two carrots, two turnips, quarter of a head ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 53. | |
| The New England Cook Book (1905) | Beef Soup, No |
2.—Boil a shin of beef of moderate crack the bone, remove the tough outside skin, wash, and place in a kettle to boil with six or eight quarts of water. Let it boil ... From The New England Cook Book, 1905, page 49. | |
| Common Sense in the Household (1871) | Beep Soup |
(« la Jtdienne). *J« 6 lbs. of lean beef. The shin is a good piece for this purpose. Have the bones well cracked, carefully extracting the marrow, every bit of wliich ... From Common Sense in the Household, 1871, page 35. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Beep Soup |
Selecting a small shin of beef of moderate size, crack the bone, then remove the tough outside skin, wash, and it in a to with six or eight quarts of water and two MES. ... From Mrs. Porter's New Southern Cookery Book, 1871, page 37. | |
| Housekeeping in Old Virginia (1879) | Beep Soup |
Crack the bone of a shin of beef, and put it on to boil in one quart water. To every pound meat add one large teaspoonful salt to each quart water. Let it boil two hours ... From Housekeeping in Old Virginia, 1879, page 82. | |
| Aunt Babette's Cook Book (1889) | Beer Soup |
Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice. Pour over small pieces of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 61. | |
| Aunt Babette's Cook Book (1889) | Beer Soup with Milk |
Boil separately a quart each of beer and milk; sweeten the beer, add cinnamon, the crust of a rye loaf and the grated rind of a lemon; beat up the yelks of two eggs, add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 62. | |
| Mrs. Hale's New Cook Book (1857) | Berlin Milk-soup or Broth .—Put |
si.x table-spoonfuls of flour into a frying-pan upon a slow fire, stirring it about it may not get lumpy. pints of milk, with a little lemon; small lumps of sugar, (say ... From Mrs. Hale's New Cook Book, 1857, page 61. | |
| The Picayune Creole Cook Book (1901) | Betteraves Bouillies |
6 Beet Roots. A Plain ‘prenehe Drecsing Uforvat ‘ae a Cut off the beet tops and save for boiling or purée or gumbo. Soak the beets in cold fresh water, and wash well, ... From The Picayune Creole Cook Book, 1901, page 210. | |
| The Dixie Cook-Book (1883) | Bill of Fare for August |
1. Sunday. Brrakrast—Nutmeg melon, broiled mackerel, potatoes whole, buttered toast, flannel cakes with syrup. Dinnzr—Chicken soup, roast tenderloin of beef, new ... From The Dixie Cook-Book, 1883, page 422. | |
| Housekeeping in Old Virginia (1879) | Bisque |
Make one-half gallon rich boiled custard, allowing six eggs to each quart. Add, before taking it from the fire, two pounds of macaroon almonds. When cold, freeze. — Mrs. A. P. From Housekeeping in Old Virginia, 1879, page 446. | |
| The Picayune Creole Cook Book (1901) | Bisque d’Ecrevisse—A Crawfish |
Bisque or soup. Blanchir—To blanch. To blanch an article set it on the fire till it boils, and then plunge in cold water. This rule applies to vegetables, poultry, nuts, ... From The Picayune Creole Cook Book, 1901, page 19. | |
| Gulf City Cook Book (1878) | Bisque Glace'.—no |
the yelks of eight eggs, and eight of powdered Flavor one pint of good milk vanilla, and it. in a vessel set in hot water one and a half ounce of gelatine, and as soon ... From Gulf City Cook Book, 1878, page 192. | |
| Gulf City Cook Book (1878) | Bisque Glace'.—no |
Take some pieces of broken sugar, and rub off the rind of four lemons; then pulverize the sugar and mix with pound of pulverized loaf-sugar, moistened with the juice of ... From Gulf City Cook Book, 1878, page 192. | |
| Housekeeping in Old Virginia (1879) | Bisque Ice Cream |
One half-gallon of freshly turned clabber, one-half gallon rich sweet cream, one good vanilla bean boiled in one-half pint sweet milk, sugar to the taste. Churn this ... From Housekeeping in Old Virginia, 1879, page 445. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bisque Ice Cream |
1 quart of good cream i^ pound of macaroons 4 kisses 2 lady fingers i teaspoonful of caramel. the macaroons, kisses, and lady stale) of cream on to boil, in a farina ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 462. | |
| The Boston Cooking-School Cook Book (1896) | Bisque Ice Cream |
Make custard as for Vanillla Ice Cream II, add one quart cream, one tablespoon vanilla, and one cup hickory nut or English walnut meats finely chopped. From The Boston Cooking-School Cook Book, 1896, page 518. | |
| The International Cook Book (1906) | Bisque of Clams, Clamart |
Kingfish, Meuniere (773) Potatoes, Viennoise (165) Sirloin Steaks, 'Be"arnaise Cucumbers, Romaine Baked Live Lobster (952) Roast Sqaabs (831) Doucette Salad (189) Weimar ... From The International Cook Book, 1906, page 528. | |
| The International Cook Book (1906) | Bisque of Grouse, Diana |
Baked Perch, Finnoise Potatoes Lorettes (372) Fricasseed Chicken, Ancienne String Beans with Butter (1579) Roast Ribs of Beef (126) Tomato Salad (461) Gateau Chambord ... From The International Cook Book, 1906, page 809. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bisque of Lobster |
2 hen lobsters 2 quarts of veal stock Season with salt, black and cayenne pepper Boil the lobsters and open. (See directions for boiled lobsters.) Cut From Mrs. Rorer's Philadelphia Cook Book, 1886, page 43. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Bisque of Oysters |
Parboil one quart oysters in their own liquor, strain, reserve liquor, and finely chop the oysters. To the liquor add one and quarts water, two stalks celery, two leeks, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 240. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bisque of Shrimps, Bretonne |
1 quart shrimps 1 tablespoon carrot 2 tablespoons celery J cup chopped mushrooms 2 cups white stock 1 cup white wine Cook shrimps and vegetables in butter; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 83. | |
| The International Cook Book (1906) | Bisque of Smelts, Trouville |
Salmon Trout, Hollandaise (675) Potatoes, Lorette (372) Chops with Bacon (219) Green Peas (35) Rice Tomatoes au Gratin (2193 2856. BISQUE OF SMELTS, TROUVILLE Cut off ... From The International Cook Book, 1906, page 900. | |
| The Creole Cookery Book (1885) | Bisque Potage--madame Eugene |
Take 50 or more shrimp; wash them in 5 or 6 waters; put them in a saucepan, adding salt and big black pepper, a little nutmeg (grated) and a bit of butter, on a brisk ... From The Creole Cookery Book, 1885, page 240. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Black Bean Puree |
2 cups black beans i tablespoons chopped pork 1 hard-cooked egg 1 lemon sliced Soak beans over night, drain, add water, and cook until tender— four or five hours. Press ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 78. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Black Bean Soup |
A pint of black beans, soaked in three quarts In the morning off and add quarts of Boil gently six When done, there should be one quart. Add a quart of stock, six whole ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 93. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Black Bean Soup |
1 pint black beans. 1 saltspoonful mustard. 2 quarts cold water. 1 tablespoonful flour. 1 small onion. _ 2 tablespoonfuls butter. 2 teaspoonfuls salt. 1 lemon. 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 172. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Black Bean Soup |
i pint of turtle beans T.i/2 quarts of boiling water i lemon i quart of stork If you use wine, the beans water and soak them In the morning, drain the water off and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 17. | |
| The Boston Cooking-School Cook Book (1896) | Black Bean Soup |
1 pint black beans % teaspoon pepper 2 quarts cold water ^ teaspoon mustard 1 small onion Few grains cayenne 2 stalks celery, or 3 tablespoons butter '^ teaspoon celery ... From The Boston Cooking-School Cook Book, 1896, page 177. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Black Bean Soup |
Soak one pint of black beans over night, in the morning wash and drain them, put in a kettle with two quarts of cold water. In one and one-half table¬ spoons of butter ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 316. | |
| The International Cook Book (1906) | Blanc Manger with Strawberries |
1720. TURNIPS GLAZED, SPANISH STYLE Peel six white, medium turnips and cut in quarters, place in a saucepan with an ounce butter, half a teaspoon salt, half a teaspoon ... From The International Cook Book, 1906, page 523. | |
| The International Cook Book (1906) | Bluefish, Sweet-Pepper Butter |
Potatoes, Brioches (91) Fowl with Rice, Menagere (873) Spinach au Veloute (1763) Roast Ribs of Lamb (255) 2917. POTAGE, GASCONIEN Finely slice two medium, white onions ... From The International Cook Book, 1906, page 900. | |
| Rumford Complete Cook Book (1908) | Blushing Bunny |
\}6 pounds cheese. y3 teaspoon mustard. 1 taolespoon butter. y$ teaspoon pepper. 1 cup cooked, strained tomato, or canned tomato soup. the as for Welsh Rabbit; add the ... From Rumford Complete Cook Book, 1908, page 216. | |
| Larkin Housewives' Cook Book (1915) | Blushing Bunny |
Put into a Larkin Chafing Dish two tablespoons butter; when melted, add two tablespoons flour. Pour on gradually one cup thin cream or milk; when thickened add one-half ... From Larkin Housewives' Cook Book, 1915, page 57. | |
| Common Sense in the Household (1871) | Boil a |
quarter of an hour more, and butter, with pepper and salt, if the broth be not sufliciently Baited already. Strain before serving, and send to table with small squares ... From Common Sense in the Household, 1871, page 28. | |
| Bohemian-American Cook Book (1915) | Boil the |
giblets as shown in the foregoing. over a head of cauliflower, it in soup or in the liquor in which the giblets have boiled, being careful that it remains firm, then ... From Bohemian-American Cook Book, 1915, page 105. | |
| Common Sense in the Household (1871) | Boiled Chickens |
Clean, wash, and stuS" as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skia ... From Common Sense in the Household, 1871, page 88. | |
| Aunt Babette's Cook Book (1889) | Boiled Sauerkraut |
Take a brisket of beef weighing about five or six pounds. Set it on to boil in a gallon of water, a little salt and the usual soup greens. When the meat is tender take ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 501. | |
| Manual for Army Cooks (1896) | Boiled Soup Dumpling |
Make a light dough, or procure from the bakery, dough which is ready for the oven. Flour the hands well and mold the dough into balls about the size of an egg. Drop them ... From Manual for Army Cooks, 1896, page 263. | |
| The International Cook Book (1906) | Bombe Printaniere |
975. CABBAGE SOUP Remove all outer leaves and core of a very small green cabbage. Cut into small pieces, wash well in cold water, drain. Place in a saucepan with half ... From The International Cook Book, 1906, page 300. | |
| The Boston Cooking-School Cook Book (1896) | Bortchock Soup |
6 lbs. shin of beef 2 sprigs parsley 3 qts. cold water 2 stalks celery 1 cup carrot cubes 1 beet finely cut ^ cup sliced onion 1 tablespoon salt 6 cloves 1 teaspoon ... From The Boston Cooking-School Cook Book, 1896, page 156. | |
| The International Cook Book (1906) | Boudins of Pickerel, Volga |
Venison Steaks, Vigneron Spinach, Martha (1534) 2703. POTAGE, AUVERGNAT Thoroughly heat two tablespoons lard in a saucepan, add two finely sliced leeks, one sliced onion ... From The International Cook Book, 1906, page 847. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bouillon |
Bouillon, for Germans and other parties, is made the same as the clear stock, a to the pound of meat, and seasoning with salt and pepper and with the spice, herbs and or ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 89. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Bouillon |
4 pounds beef, from the middle of | 1 tablespoonful salt. the round. 4 peppercorns. 2 pounds bone., 4 cloves. 2 quarts cold water. 1 tablespoonful mixed herbs. Wipe and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 155. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bouillon |
Season with salt and pepper, and put away to but not put a in of a mould to hold the veal, stand the ice, hard, place the veal on top of it, and pour the remainder of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 145. | |
| Aunt Babette's Cook Book (1889) | Bouillon |
Put into the soup kettle three pounds of lean beef (off the neck is best), two pounds of breast of veal and an old chicken. Add six quarts of water (cold), place on the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 55. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bouillon |
6 pounds round of 1 small onion stuck with cloves I cup celery 3 quarts cold water J cup carrot 1 pound bones, cracked 6 peppercorns finely chopped red or J cup sherry ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 84. | |
| Bohemian-American Cook Book (1915) | Bouillon |
is served in cups. 3. SAGO SOUP. se sag em. Wash the sago several times in warm and tlien let it boil in clear beef soup a few Before serving, add salt and a dash of ... From Bohemian-American Cook Book, 1915, page 15. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bouillon for Parties and Germans |
2 pounds of lean beef i stalk of celery, or i quart of cold water of celery seed From Mrs. Rorer's Philadelphia Cook Book, 1886, page 25. | |
| The Picayune Creole Cook Book (1901) | Boutlion de Volaille |
To make a good chicken broth for invalids, take one good large chicken; clean carefully and cut up, being careful to mash all the bones into bits. Place in a saucepan of ... From The Picayune Creole Cook Book, 1901, page 29. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Breaded Chops with Puree of Potatoes |
Broil and bread the chops as directed in preceding recipe. Have ready six boiled potatoes, mash them fine, add a halfcup of boiling cream, one teaspoonful of salt, one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 129. | |
| The Dixie Cook-Book (1883) | Breap-DIcE FoR Soups |
Take slices of stale bread, cut in small squares, throw in hot lard end fry till brown, skim out, drain, and put in the soup-tureen before serving the soup. Crackers ... From The Dixie Cook-Book, 1883, page 323. | |
| The Dixie Cook-Book (1883) | Breer Soup |
Take the cracked joints of beef, and after putting the meat in the pot and covering it well with water, let it come to a boil, when it should be well skimmed. Set the ... From The Dixie Cook-Book, 1883, page 314. | |
| La Cuisine Creole (1885) | Broth in Haste |
Cut some rare roast meat or broiled steak very fine. To a teacupful of the cut meat put a pint and a half of boiling water; cover it, and set it on the fire for ten ... From La Cuisine Creole, 1885, page 14. | |
| The Cook's Own Book (1832) | Broth, Chicken |
the remaining of a from which panada has been made, all but die rump; skin, and put them die water it was' first boiled in, widi die addition of a mace, onion, and ... From The Cook's Own Book, 1832, page 73. | |
| The Cook's Own Book (1832) | Broth, Meagre, or Soup with |
Set on a kettle of water, put in two or three crusts of bread, and all sorts of good herbs; season with salt; put in butter, and a bunch of sweet herbs; it for an hour ... From The Cook's Own Book, 1832, page 74. | |
| The Cook's Own Book (1832) | Broth, Mutton |
Take two pounds of scrag of mutton; to take the blood out, put it into a stewpan, and cover cold water; when the water becomes milkwarm, pour it off; then put it in four ... From The Cook's Own Book, 1832, page 74. | |
| The Cook's Own Book (1832) | Broth, Mutton, Forthe Sick |
Have a pound and a half of a neck or of mutton; take off the skin and the fat, and put it; it with cold water, (it will take about a quart to a pound let it simmer very ... From The Cook's Own Book, 1832, page 74. | |
| The Cook's Own Book (1832) | Broth, Rice Veal |
Wash clean six pounds of a knuckle of veal, and cut it in two, put it in a saucepan with four quarts of boiling water, half a pound of rice well a little mace, salt, and ... From The Cook's Own Book, 1832, page 74. | |
| The Picayune Creole Cook Book (1901) | Broth. Salt and Pepper to Taste |
Put the onions into cold water, and remove their skins. Then put them into a saucepan, cover them with a soup stock (pot-au-feu or bouillon), if you have it, otherwise ... From The Picayune Creole Cook Book, 1901, page 226. | |
| The Cook's Own Book (1832) | Broths and |
soup, and sauces, Stc. may not waste by evaporation. good for nothing, unless they fit tight enough to keep the steam in and the smoke out. Stew-pans and saucepans ... From The Cook's Own Book, 1832, page 34. | |
| The Cook's Own Book (1832) | Broths and Soups |
, The cook must pay continual attention to the condition of her stew-pans, soup-kettles, &.c. which should be examined every time they are used. The prudent housewife ... From The Cook's Own Book, 1832, page 33. | |
| Housekeeping in Old Virginia (1879) | Brown Calf^s Head Soup |
Scald and clean the head, and put it to boil in two gallons water, with A shank of veal. 2 carrots. 3 onions. A small piece of bacon. A bunch of sweet herbs. "When they ... From Housekeeping in Old Virginia, 1879, page 85. | |
| The Appledore Cook Book (1872) | Brown Soup |
Crack the bone of a shank of beef; take out the marrow and lay in the bottom of the soijp-kettle; cut the meat from the bones and lay it in the kettle, set the kettle on ... From The Appledore Cook Book, 1872, page 122. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Brown Soup Stock |
6 pounds hind shin of beef. 3 small onions. 6 quarts cold water. 1 carrot. 10 whole cloves. 1 turnip. 10 whole peppercorns. 2 stalks celery. Bouquet of sweet herbs. 2 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 154. | |
| The Boston Cooking-School Cook Book (1896) | Brown Soup Stock |
6 lbs. shin of beef 1 sprig marjoram 3 quarts cold water 2 sprigs parsley % teaspoon peppercorns Carrot ' 6 cloves Turnip )4. cup each, % bay leaf Onion " cut in dice 3 ... From The Boston Cooking-School Cook Book, 1896, page 153. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brown Soup Stock |
Is made like bouillon, with the addition of three sprigs of parsley, one sprig of thyme, and omission of the sherry. If the stock is not sufficiently brown, add one ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 84. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Brown Soup Stock |
6 lbs. shin of beef 3 quarts cold water % teaspoon peppercorns y2 bay leaf 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley From Catering for Special Occasions, with Menus and Recipes, 1911, page 206. | |
| Boston School Kitchen Text-Book (1887) | Browned or |
roasted meat improves the flavor of the broth, because in such meats the flavor has been more highly developed. The marrow foundxin the shin bone, and the browned fat of ... From Boston School Kitchen Text-Book, 1887, page 118. | |
| The Cook's Own Book (1832) | Brpth, White |
a and it is enough, take it up, and put a dish; then boil your cream with a blade of mace, and thicken it with eggs; then put in the marrow of one lieef bone, and take ... From The Cook's Own Book, 1832, page 74. | |
| The Boston Cooking-School Cook Book (1896) | Burnt "Walnut Bisque |
2 cups scalded milk % cup chopped walnut meats Yolks 3 eggs 1 cup heavy cream 1 cup sugar % tablespoon vanilla Make custard of milk, eggs, one-third of the sugar, and ... From The Boston Cooking-School Cook Book, 1896, page 518. | |
| Directions for Cookery, in Its Various Branches (1837) | Butter the |
inside of the soup-pot, and put in the pieces of fowl with two pounds of the lean of veal, cut into pieces, or with four calf's feet cut in half. Season them with a ... From Directions for Cookery, in Its Various Branches, 1837, page 28. | |
| Ryzon Baking Book (1916) | By Mrs. Cora Lee Wallace, Topeka, Kan |
I can salmon. I cup \yi pint) stewed tomatoes. level tablespoonful melted butter. yi level teaspoonful pepper. Remove all bone and skin and flake salmon. Mix in the ... From Ryzon Baking Book, 1916, page 76. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cabbage Soup |
1 small cabbage | teaspoon pepper Chop cabbage, add water, and cook until tender; through a sieve. Melt butter, add chopped onion, cook add scalded cabbage mixture; cook ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 71. | |
| Housekeeping in Old Virginia (1879) | Calf's Brains |
Beat up the brains with a little lemon-peel cut fine, a little nutmeg gi-ated, a little mace beaten, thyme and parsley. Shred fine the yolk of an egg, and dredge with ... From Housekeeping in Old Virginia, 1879, page 175. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Calf's Head Soup |
Let the butcher open the head wide. the brains from it and lay into clean water with a little salt. Leave the tongue in the head when put on to boil; when the tongue is ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 26. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Calf's Head Soup |
i calf's head i small carrot Sprig of sweet marjoram Wash the head well through three waters; scald it; wash it again in cold water, and soak it fifteen Be throat and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 26. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Calf’s Foot Broth |
Take two feet, break them up, and put them into an iron pot with two quarts of water, one onion, one carrot, and a little mace and salt. Boil it two or three hours. If ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 148. | |
| The Creole Cookery Book (1885) | Calf’s Head Soup |
’ Clean thoroughly; remove the eyes, teeth, and nose bone, making the skin smooth and white as possible. Clean the liver, lights, feet and heart; put all these into an ... From The Creole Cookery Book, 1885, page 40. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Calie of Food |
for frying eggs, potatoes, etc. But it should not be mixed kinds. The fat turkey or ducks will give an unpleasant to anything it is and the for it is the soap-grease. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 67. | |
| Common Sense in the Household (1871) | Calves' Feet Broth |
2 calves' feet. 2 quai*ts cold water. 1 egg, beaten up with two tablespoonfuls milk for each cupful of broth. Pepper and salt. From Common Sense in the Household, 1871, page 516. | |
| Mrs. Hale's New Cook Book (1857) | Calves' Feet Fricasseed.—Having |
boiled and split them, as above, simmer them in veal broth, with a blade of mace and lemon peel; and thicken the sauce with flour and butter. Or:—Soak the feet 3 or 4 ... From Mrs. Hale's New Cook Book, 1857, page 146. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Calves’-Foot Jelly or Broth |
4 calves’ feet. 2 inch stick cinnamon. 4 quarts cold water. 1 inch blade mace. 1 cup sugar. 8 eggs (whites and shells). 2 lemons. 1 pint wine. Scald the feet, and clean ... From Mrs. Lincoln's Boston Cook Book, 1884, page 435. | |
| The Jewish Manual (1846) | Carrot Soup |
‘Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say ... From The Jewish Manual, 1846, page 36. | |
| The Dixie Cook-Book (1883) | Carrot Soup |
_ Put in soup-kettle a knuckle of veal, three or four quarts cold water, a quart finely-sliced carrots, one head celery; boil two and a half hours, add a handful rice, ... From The Dixie Cook-Book, 1883, page 316. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Carrot Soup |
Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. rice in milk in double boiler. Cook onion in butter; add flour ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 72. | |
| The Southern Cookbook (1912) | Carrot Soup |
Put some beef bones, with four quarts in which a leg of mutton or beef has been boiled, two large onions, one turnip, pepper and salt, into a saucepan, and stew for ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 177. | |
| Mrs. Hale's New Cook Book (1857) | Carrot Soup.—Take G |
or 8 full-grown carrots, of the red sort, scrape them clean, and rasp only the outer rind, or sort red part, and if you have a single ripe tomato, add it, sliced, to the ... From Mrs. Hale's New Cook Book, 1857, page 50. | |
| Fifty-Two Sunday Dinners (1913) | Caré Nor — Tra Frapré |
TP CREAM OF ASPARAGUS SOUP: 8 cups White Stock. 4 tablespoons butter. 1 bunch (or 1 can) asparagus. 4 tablespoons flour. 2 cups cold ‘water. 14 cups scalded milk. 2 ... From Fifty-Two Sunday Dinners, 1913, page 70. | |
| Housekeeping in Old Virginia (1879) | Cat-fish Chowder |
To be made of New River cat-fish. Wash the fish in warm water, put it on in just water enough to cover it, boil until tender or until the bones will slip out; take out ... From Housekeeping in Old Virginia, 1879, page 107. | |
| Housekeeping in Old Virginia (1879) | Cat-fish Chowder or Hog-fish |
Take two cat-fish, skin, and boil till thoroughly done; pick very fine and add: 2 good sized onions. 1 tablespoonful salt. 1 tablespoonful pepper. 2 tablespoonfuls ... From Housekeeping in Old Virginia, 1879, page 107. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cauliflower Cream Soup |
Cook one pint of finely chopped cauli¬ flower in a double boiler with one quart of milk until perfectly tender. Then press through a coarse sieve and return to the fire, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 312. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cauliflower Soup |
1 medium-sized cauliflower 2 tablespoons grated cheese Cook cauliflower in cold water until tender; drain, press through a sieve, add scalded milk. Cook onion in butter, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 72. | |
| The Picayune Creole Cook Book (1901) | Cayenne Pepper |
Make a good broth of the veal or beef; season with the Cayenne pepper and salt. Follow the rule given for making soups by allowing a@ pound of meat to each quart of ... From The Picayune Creole Cook Book, 1901, page 41. | |
| The Picayune Creole Cook Book (1901) | Cayenne Pepper, % Pod. Salt to the |
This is a famous Creole soup. The rabbits should be well skinned and singed. Wash thoroughly in warm water; this is very important. Then cut the meat into small pieces ... From The Picayune Creole Cook Book, 1901, page 30. | |
| The Picayune Creole Cook Book (1901) | Cayenne to Suit the Taste |
The knuckle of the veal is best for this. Wash and put into the soup kettle, covering with water, and bring it to a slow boil. Carefully skim off the scum. Let it simmer ... From The Picayune Creole Cook Book, 1901, page 31. | |
| The Picayune Creole Cook Book (1901) | Cayenne to Taste |
Soak and wash the leaves thoroughly, being careful to wash each leaf separately, to be sure there lurk no insects in the folds or ridges. Then trim by taking off all the ... From The Picayune Creole Cook Book, 1901, page 48. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CELERY Soup |
. Put in pan a tea-cup boiled rice, two quarts boiling milk (or part water), with five or six sticks (or a head) of celery cut fine, place in steamer over boiling water, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 274. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Celery Soup |
1 head celery. 1 tablespoonful butter. 1 pint water. 1 tablespoonful flour. e 1 pint milk. 1g teaspoonful salt. 1 tablespoonful chopped onion. 36 saltspoonful pepper. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 171. | |
| The White House Cook Book (1887) | Celery Soup |
CELERY soup may be made with white stock. Cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a quarter ... From The White House Cook Book, 1887, page 57. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Celery Soup |
2 cups celery 1 quart cold water Chop celery; cook in water until tender. Cook onion and mace in milk twenty minutes;; add and From Lowney's Cook Book, Illustrated in Colors, 1907, page 72. | |
| The Boston Cooking-School Cook Book (1896) | Celery Soup I |
3 cups celery (cut in one-half 1 slice onion inch pieces) 3 tablespoons butter 1 pint boiling water % cup flour 2% cups milk Salt and pepper "Wash and scrape celery ... From The Boston Cooking-School Cook Book, 1896, page 178. | |
| The Boston Cooking-School Cook Book (1896) | Celery Soup II |
3 stalks celery 3 tablespoons butter 3 cups milk 3 tablespoons flour 1 slice onion Salt and pepper 1 cup cream Break celery in one-inch pieces, and pound in a mortal ... From The Boston Cooking-School Cook Book, 1896, page 179. | |
| The Appledore Cook Book (1872) | Cfiblet Soup |
, Boil the giblets of six fowls in three quarts of water, with one onion, one carrot, one small turnip, one parsnip, a few cloves, a blade of mace, a stick of cinnamon, ... From The Appledore Cook Book, 1872, page 125. | |
| Mrs. Owen's Illinois Cook Book (1871) | Champlain Chowder |
To four pounds fish, one pound fat pork to fry. Fry the pork gently in a bake kettle until the fat is out. Have ready the fish to put in when the scraps of pork are ... From Mrs. Owen's Illinois Cook Book, 1871, page 49. | |
| The Picayune Creole Cook Book (1901) | Chapter Ii |
General Directions for Making Soup — Pot-au-Feu, Bouillon and Consomme Uncooked meat is the base of all soups, except such as the Creoles call “Maigre,” or fast-day ... From The Picayune Creole Cook Book, 1901, page 23. | |
| The Good Housekeeper (1841) | Chapter Iv |
SOUPS: AND GRAVIE'S.. Soups hurtful to Dyspepties—suitable for the Healthy—Economic-way of making Soups and Gravies--Turtle Soup—Currie—Veal—Beef or Mutton—White—Pigeon— ... From The Good Housekeeper, 1841, page 60. | |
| The Boston Cooking-School Cook Book (1896) | Chapter Viii |
IT cannot be denied that the French excel all nations in the excellence of their cuisine, and to their soups and sauces belong the greatest praise. It would be well to ... From The Boston Cooking-School Cook Book, 1896, page 149. | |
| The International Cook Book (1906) | Chateaubriand with Olives |
Brussels Sprouts (618) Sweetbreads, Cheron (231) Punch, Siberien (960) Redhead Ducks with Currant Jelly (37) Biscuits, Tortoni (1521) 2574. CONSOMM£, SUE"DOIS Prepare a ... From The International Cook Book, 1906, page 804. | |
| The International Cook Book (1906) | Chateaubriand, Bigelow |
Stuffed Eggplants, Marseillaise (2516) Roast Mallard Ducks, Currant Jelly (307) Vanilla Ice Cream (42) TUESDAY, FIFTH WEEK OF NOVEMBER 907 2924. POTAGE, CONSTANTINOPLE ... From The International Cook Book, 1906, page 900. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cheese Soup |
One and a half cupfuls of flour, one pint of rich cream, four table-spoonfuls of butter, four of grated Pannesan cheese, a speck of cayenne, two eggs, three quarts of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 90. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese Soup |
1 quart milk or part stock 4 tablespoon paprika Cream fat and flour; add gradually the liquid, and season. From Foods That Will Win the War and How to Cook Them, 1918, page 60. | |
| Aunt Babette's Cook Book (1889) | Cherry Soup |
This delicious soup is to be eaten cold, it is a summer soup. Use large, dark red or black cherries, a quart is sufficient. Take a bottle of 'claret, or any other red ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 60. | |
| The Boston Cooking-School Cook Book (1896) | Chestnut Roulettes |
1 cup chestnut puree 2 tablespoons butter 2 eggs 2 tablespoons heavy cream Few drops onion juice 3^ teaspoon salt Few grains paprika Mix ingredients in order given, cook ... From The Boston Cooking-School Cook Book, 1896, page 421. | |
| The Boston Cooking-School Cook Book (1896) | Chestnut Souffld |
\^ cup sugar 1 cup chestnut puree 2 tablespoons flour 3^ cup milk Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat ... From The Boston Cooking-School Cook Book, 1896, page 466. | |
| The Creole Cookery Book (1885) | Chestnut Soup |
Make in the best manner, a soup of the lean of fresh beef, mutton or venison; season with cayenne pepper and a little salt, allowing rather less than a quart of water to ... From The Creole Cookery Book, 1885, page 37. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chestnut Soup |
2 Clips chestnuts shelled and blanched J teaspoon celery salt chestnuts in through a sieve, and add scalded milk. Cook onion in five minutes, add seasonings, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 73. | |
| Fifty-Two Sunday Dinners (1913) | Chicken Bouillon Chantilly |
Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream delicately seasoned with salt, ... From Fifty-Two Sunday Dinners, 1913, page 58. | |
| The American Frugal Housewife (1829) | Chicken Broth |
Cut a chicken in quarters; put it into three or four quarts of water; put in a cup of rice while the water is; It uith pepper and salt; some use nutmeg. Let h stew ... From The American Frugal Housewife, 1829, page 63. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Chicken Broth |
Cut up a chicken, put it into an iron pot with two quarts of water, one onion, two table-spoonsful of rice, a little salt, and boil it two hours; then ‘ strain it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 148. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Chicken Broth |
Clean the chicken, and separate it at the joints. Remove all the skin and fat. Cover the chicken with cold water. Add one tablespoonful of salt, one saltspoonful of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 166. | |
| The White House Cook Book (1887) | Chicken Broth |
MAKE the same as mutton or beef broth. Boil the chicken slowly, putting on just enough water to cover it well, watching it closely that it does not boil down too much. ... From The White House Cook Book, 1887, page 553. | |
| The Picayune Creole Cook Book (1901) | Chicken Broth |
1 Pint of Sweet Cream. 2 Sprigs of Mint. A Pinch Each of Salt and White 1 Teaspoonful of Powdered Sugar. 8 Chicken Quenelles to Garnish, Shell and clean the peas and put ... From The Picayune Creole Cook Book, 1901, page 230. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Broth |
Cut up a three-pound fowl; remove skin and all fat. Put in soup kettle; add ten cups cold water, and simmer until meat falls from bones. Strain; let stand over night to ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 379. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chicken Broth |
Use the legs of a chicken for this dish. Break the joints and cut up the meat into small strips. Pour over it foul* cups of water, add one tablespoon of rice and half a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 306. | |
| Mrs. Hale's New Cook Book (1857) | Chicken Broth .—Cut |
a chicken into joints, wash them, and put them into 3 pints of water, with 2 oz. of rice, some pepper, salt, and a blade or two of mace. Boil and skim carefully, and ... From Mrs. Hale's New Cook Book, 1857, page 61. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Consomm€ |
1 fowl cut in pieces IJ tablespoons salt 4 quarts cold water pepper, cayenne and celery salt J cup celery sprig of parsley Cover fowl with cold water; bring to the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 86. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Consomm€ with Custard |
salt, cayenne 1 slice onion 1 egg 6 cups consommd Scald milk with onion and bay leaf. Strain; beat egg; add seasonings and milk. Bake in shallow pan until firm. Cool; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 87. | |
| The White House Cook Book (1887) | Chicken Cream Soup |
AN old chicken for soup is much the best. Cut it up into quarters, put it into a soup kettle with half a pound of corned ham, and an onion; add four quarts of cold ... From The White House Cook Book, 1887, page 46. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chicken Gumbo |
Peepaee two young chickens as for a fricassee. Mix a tablespoonful of good butter with a teaof flour, and put a stew-pan with an onion minced finely; brown over a brisk ... From Mrs. Porter's New Southern Cookery Book, 1871, page 125. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Gumbo |
1 chicken cut in pieces 1 quart green okra 1 cup salt pork cubes 1 tablespoon chopped red pepper 1 bay leaf, sprig of thyme 1 cup rice cooked 1 clove garlic Cook salt ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 88. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Chicken Jelly or Broth |
Clean a small chicken. Disjoint and cut the meat into half-inch pieces. _Remove all the fat. Break or pound the bones. Dip the feet into boiling water, and scald until ... From Mrs. Lincoln's Boston Cook Book, 1884, page 436. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Chicken or Turkey Soup |
The turkey or chicken is in makes a good soup, with half a tea cup of rice, and a a Ib. of pork boiled in it. If you do not like it very fat, let till the next day after ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 39. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chicken Soup |
Cut up the fowl, cutting each joint, and wash the parts; boil one hour, then stir in thickening, pepper, salt and parsley enough to season a few dumplings, made of half ... From Mrs. Porter's New Southern Cookery Book, 1871, page 39. | |
| Gulf City Cook Book (1878) | Chicken Soup |
Cut up one chicken and boil in three quarts the strength is extracted. Then add two table-spoonfuls of a sprig of parsley and thyme, and salt and pepper to serving, add ... From Gulf City Cook Book, 1878, page 14. | |
| Housekeeping in Old Virginia (1879) | Chicken Soup |
Put on the chickens with about three quarts water and some thin slices bacon. Let it boil well, then put in: A spoonful butter. 1 egg, well beaten. Pepper, salt, and ... From Housekeeping in Old Virginia, 1879, page 86. | |
| Housekeeping in Old Virginia (1879) | Chicken Soup |
Put on the fire a pot with two gallons water and a ham bone, if you have it; if not, some slices of good bacon. Boil this two hours, then put in the chickens and boil ... From Housekeeping in Old Virginia, 1879, page 87. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Soup |
No. i chicken weighing four pounds 1 small onion */ cup of rice the chicken, put it in a soup kettle with the cold water, stand it on a moderate it slowly to boiling ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 27. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Soup |
No. Take one old fowl weighing five pounds, cover it with three (jiiarts of cold water, and simmer four hours or until the is tender. After the chicken has been boiling ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 27. | |
| The Woman Suffrage Cook Book (1886) | Chicken Soup |
Cut the chicken as for a stew, after thoroughly washing, place in an earthen dish, cover with ice-cold water, slightly salt, and let it stand two hours before putting it ... From The Woman Suffrage Cook Book, 1886, page 38. | |
| Aunt Babette's Cook Book (1889) | Chicken Soup |
Take an old fat hen; after cleaning and singeing let it lay in fresh water half an hour. Scald the feet, scrape off the skin, crack them in two. Set them on to boil, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 48. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Soup |
6 cups White Stock III 2 stalks celery 1 tablespoon lean raw ham, % bay leaf finely chopped ^ teaspoon peppercorns 6 slices carrot, cut in cubes 1 sliced onion Y^ cup ... From The Boston Cooking-School Cook Book, 1896, page 160. | |
| Chinese-Japanese Cook Book (1914) | Chicken Soup |
Two pound chicken (not necessarily young); one half pound of egg noodles; one half cupful syou sauce; one quarter pound of white mushrooms; one half dozen water ... From Chinese-Japanese Cook Book, 1914, page 82. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Chicken Soup foi the Sick |
Take an old chicken and put on with one gallon of boil down to half a gallon. Take the yelks of two eggs, tie them up in a clean cloth a thyme and put in the soup after ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 29. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Soup with "Wine |
3 lb. fowl 1 onion, sliced 2 quarts cold water 2 stalks celery 2 slices carrot Bit of bay leaf 1 tablespoon salt 2 tablespoons Sauterne wine % teaspoon peppercorns 1 ... From The Boston Cooking-School Cook Book, 1896, page 158. | |
| The International Cook Book (1906) | Chicken Soup, Australian |
Eels en Matelote (141?) Potatoes, Chassepot (123) Mignons of Beef, Bordelaise (27) Stuffed Tomatoes (30) Darioles, Vanilla (2194) 2381. CHICKEN SOUP, AUSTRALIAN Singe, ... From The International Cook Book, 1906, page 736. | |
| La Cuisine Creole (1885) | Chicken Soup. Yellow and Very Rich |
Take two pounds of veal, half as much beef or lamb, and one small chicken cut up; boil them in three quarts of water, skim off all the scum as it rises; slice a leek or ... From La Cuisine Creole, 1885, page 15. | |
| Gulf City Cook Book (1878) | Chicken-broth |
Cut up half of a chicken, and pour on one quart Place over the fire, and allow to slowly two After boiling one hour, add a table-spoonful of salt and pepper to taste. ... From Gulf City Cook Book, 1878, page 251. | |
| The Creole Cookery Book (1885) | Chickens Royal |
Lard them, and force the bellies and pass them off; then store them in good gravy and broth, gold color; make a ragoo of mushrooms, morels, truffles and cocks-combs; and ... From The Creole Cookery Book, 1885, page 234. | |
| Chinese-Japanese Cook Book (1914) | Chinese Soup of White Vegetables |
Two tablespoonfuls of syou; one half pound of white mushrooms; one dozen water chestnuts; one quarter pound of bean sprouts; one stalk of celery; two small onions; three ... From Chinese-Japanese Cook Book, 1914, page 27. | |
| The Picayune Creole Cook Book (1901) | Chopped Parsley to Garnish. Salt and |
Take a medium-sized onion, peel and cut into small dice-shaped pieces. Put the onion in a saucepan with the butter and let it sauté to a golden brown. Add the flour ... From The Picayune Creole Cook Book, 1901, page 207. | |
| The Cook's Own Book (1832) | Chowder |
I,ay some slices cut from the fat part of a Ix-llv-piece of pork, in a stewpan, mix a variety of sweet herbs, and lay them on the |>ork. Bone and cut a fresh cod.-liees, ... From The Cook's Own Book, 1832, page 97. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Chowder |
Fry three or four slices of pork until brown. Cut each of your fish into five or six slices, flour and put a layer of them in your pork fat, sprinkle on and very salt, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 43. | |
| Directions for Cookery, in Its Various Branches (1837) | Chowder |
Take a pound or more of salt pork, and having half boiled it, cut it into slips, and with some of them cover the bottom of a pot. Then strew on some sliced onion. Have ... From Directions for Cookery, in Its Various Branches, 1837, page 57. | |
| The Appledore Cook Book (1872) | Chowder |
Take either a cod or haddock; ^kin it,. loosen the skin about the head, and draw it down towards the tail, when it will peel off easily. Then run your knife down the ... From The Appledore Cook Book, 1872, page 21. | |
| The Cook's Own Book (1832) | Chowder for Ten or Twelve |
Take of salt |x>rk cut in thin slices, as much as will make half a pint of fat, when tried, will do good sized cod or haddock. Be careful not to burn put your fat in the ... From The Cook's Own Book, 1832, page 97. | |
| The Virginia House-Wife (1824) | Chowder, a Sea Dish |
Take any kind of firm fish, cut it in pieces six inches long, sprinkle salt and pepper over each piece, cover the bottom of a small Dutch oven with slices of salt pork ... From The Virginia House-Wife, 1824, page 115. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Chowder. ~ |
Taxe a cod weighing about six pounds, and a haddock weighing four pounds; cut them in pieces about six inches square, wash them clean and wipe them dry, and dredge them ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 38. | |
| Gulf City Cook Book (1878) | Chowder.—no |
Boil half a pound of salt pork, cut it into slips, and the bottom of a pot with some of them; then strew in some sliced onions. Have ready a largo fresh fish, cut it in ... From Gulf City Cook Book, 1878, page 25. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chrby Soup |
Season two of strong veal broth with two onions, a bunch of parsley, salt and pepper; it. and have ready a chicken cut in joints and skinned; put it in the broth with a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 44. | |
| The Dixie Cook-Book (1883) | Ciam Chowder |
Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and a half pound fat salt pork, slice six tomatoes (if canned use a coffee-cup full), add a ... From The Dixie Cook-Book, 1883, page 300. | |
| The Boston Cooking-School Cook Book (1896) | Clam and Oyster Soup |
1 pint clams Sprig of parsley 1 pint oysters Bit of bay leaf 4 cups milk K ^^V butter 1 slice onion % cup flour 2 blades mace Salt and pepper Clean and pick over ... From The Boston Cooking-School Cook Book, 1896, page 171. | |
| The Boston Cooking-School Cook Book (1896) | Clam and Tomato Bisque |
1 quart clams 2 cups cream 13^ cups cold water 1 cup stewed and strained y^ cup butter tomatoes y^ flour ^ teaspoon soda % onion, Salt Pour water over clams, then drain. ... From The Boston Cooking-School Cook Book, 1896, page 172. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Clam Bisque |
2 cups chicken stock pepper and cayenne 2 cups hot cream Chop clams, and cook in stock twenty minutes. butter; add onions; cook five minutes; add flour, strained clam ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 82. | |
| Recipes for Sea Food (c. 1910s) | Clam Bisque, No |
1. — Boil one quart of opened clams for twenty minutes in pints of good veal consomme. and add two of two of blended flour, and one pint of cream. for a few minutes. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 143. | |
| The Boston Cooking-School Cook Book (1896) | Clam Bouillon |
Wash and scrub with a brush one-half peck clams, changing the water several times. Put in kettle with three cups cold water, cover tightly, and steam until shells} are ... From The Boston Cooking-School Cook Book, 1896, page 169. | |
| Fifty-Two Sunday Dinners (1913) | Clam Bouillon |
1 peck of clams (in the shells). Salt, pepper. 8 cups cold water. Whipped cream. Process: Wash and scrub clams with a stiff brush, changing the © water until no sand is ... From Fifty-Two Sunday Dinners, 1913, page 61. | |
| The White House Cook Book (1887) | Clam Broth |
SELECT twelve small, hardshell clams, drain them and chop them fine; add half a pint of clam juice or hot water, a pinch of cayenne, and a walnut of butter; simmer ... From The White House Cook Book, 1887, page 558. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Clam Broth |
Wash dozen clams, put in kettle, cover, and cook until shells open. Strain clam liquor through cheese cloth and serve very hot. From Lowney's Cook Book, Illustrated in Colors, 1907, page 379. | |
| Rumford Complete Cook Book (1908) | Clam Broth |
6 clams in shells. % teaspoon butter, if lyi cups water. Scrub the shells and put them in a saucepan with one cup of water. till the shells open, remove From Rumford Complete Cook Book, 1908, page 244. | |
| Common Sense in the Household (1871) | Clam Chowder |
Fry five or six slices of fat pork crisp, and chop tc Sprinkle some of these in the bottom of a pot; lay upon them a stratum of clams; caj'enne or black pe^^per and ... From Common Sense in the Household, 1871, page 82. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Clam Chowder |
Prepare and make clam chowder in the same way as the fish chowder, except you must use tomatoes; a layer of tomatoes and a layer of the other articles, for fifty to one ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 66. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Clam Chowder |
4g peck clams in the shells. 4g teaspoonful white pepper. 1 quart potatoes, sliced thin. 1 large tablespoonful butter. A 2inch cube of fat salt pork. 1 quart milk. 1 or ... From Mrs. Lincoln's Boston Cook Book, 1884, page 182. | |
| The Creole Cookery Book (1885) | Clam Chowder |
Put into boiling water from 50 to 100 small clams, and when all their shells have opened, take them out and extract all the hard part and throw it away. Slice thin as ... From The Creole Cookery Book, 1885, page 43. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Clam Chowder |
i pound of veal ^ pound bacon or ham pint of stewed or canned tomatoes pint of water 6 water crackers or three sea biscuit teaspoonful of thyme teaspoonful of sweet ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 48. | |
| The White House Cook Book (1887) | Clam Chowder |
THE materials needed are fifty round clams (quahogs), a large bowl of salt pork cut up fine, the same of onions finely chopped, and the same (or more, if you desire) of ... From The White House Cook Book, 1887, page 97. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Clam Chowder |
4 cups clams 4 cups potatoes 1 teaspoon tabasco sauce, ^ cup salt pork cut in cubes 4 cups milk, scalded Remove heads from clams and chop. Parboil potatoes. Cook onion ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 80. | |
| Rumford Complete Cook Book (1908) | Clam Chowder |
\yi dozen clams chopped 1 sliced onion, fine. 3 large potatoes cut 1 teaspoon chopped parsley. 2 slices pork or bacon cut into dice. yi teaspoon pepper. 8 crackers. Heat ... From Rumford Complete Cook Book, 1908, page 24. | |
| Mary Elizabeth's War Time Recipes (1918) | Clam Chowder |
2 dozen clams—remove from liquor and chop 1 good-sized carrot 1 onion 4 potatoes 8 thick slices of salt pork or bacon chopped and fried ¥Y, teaspoon thyme 1 small fresh ... From Mary Elizabeth's War Time Recipes, 1918, page 51. | |
| Aunt Sammy's Radio Recipes (1927) | Clam Chowder |
1 quart shucked clams. 2 small potatoes. 1 onion, medium, cut in small pieces. 2 slices bacon, cut in small pieces or an equal quantity of salt pork. Few drops tabasco. ... From Aunt Sammy's Radio Recipes, 1927, page 44. | |
| The Boston Cooking-School Cook Book (1896) | Clam Consomm^ |
Wash two quarts clams in shell. Put in kettle with onefourth cup cold water, cover, and cook until shells open. Strain liquor through double thickness cheesecloth, add ... From The Boston Cooking-School Cook Book, 1896, page 172. | |
| Directions for Cookery, in Its Various Branches (1837) | Clam Soup |
Having put your clams into a pot of boiling water to make them open easily, take them from the shells, carefully saving the liquor. To the liquor of a quart of opened ... From Directions for Cookery, in Its Various Branches, 1837, page 41. | |
| Common Sense in the Household (1871) | Clam Soup |
50 clams. 1 qt. milk. 1 pint water. If you cannot buy the clams already opened, put them in a large pan or tray, and pour boiling water over them. will open the shells. ... From Common Sense in the Household, 1871, page 46. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Clam Soup |
Having put your clams a pot of boiling water to make them open easily, take them from the shells, carefully saving the To the liquor of a quart of opened clams allow ... From Mrs. Porter's New Southern Cookery Book, 1871, page 53. | |
| Housekeeping in Old Virginia (1879) | Clam Soup |
Boil half a peck of clams fifteen minutes; then take them from the shells, clean and wash them. Have ready the stewCLAM SOUP — CRAB SOUP. 73 kettle; strain the water, in ... From Housekeeping in Old Virginia, 1879, page 80. | |
| Housekeeping in Old Virginia (1879) | Clam Soup |
Open the clams and chop them up fine. To twenty clams, add: ^ gallon water. 3 good onions. A small bunch of parsley and thyme. Just before taking off, add one quart rich ... From Housekeeping in Old Virginia, 1879, page 81. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Clam Soup |
4g peck clams in the shell. yt tablespoonful chopped parsley. Salt to taste. 1 heaping tablespoonful butter. 1 saltapoonful pepper. - 2 heaping tablespoonfuls flour. 14 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 180. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Clam Soup |
No. 1^/2 pounds of veal or i pint of milk or cream one knuckle 1 quart of water Put the veal or knuckle into a soup kettle with the water, onion, parsley, bay leaf and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 44. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Clam Soup |
No. a i dozen water crackers the clams and put the liquor on to boil; chop the clams fine. Skim the liquor, as it boils, free from all scum, then add the water, clams ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 45. | |
| The Boston Cooking-School Cook Book (1896) | Clam Soup with Poaclied Eggs |
1 quart clams 2 tablespoons flour 4 cups milk IX teaspoons salt 1 slice onion yi teaspoon pepper % cup butter Few gratings nutmeg From The Boston Cooking-School Cook Book, 1896, page 171. | |
| The White House Cook Book (1887) | CLAM SOUP. |
MINCE two dozen hard shell clams very fine. Fry half a minced onion in an ounce of butter; add to it a pint of hot water, a pinch of mace, four cloves, one allspice and ... From The White House Cook Book, 1887, page 63. | |
| The Appledore Cook Book (1872) | Clam, Chowder |
When intending to have clams in any form, gef them in the shell if possible, the day before. PJace them in a tub, and cover with clean water, and throw into this about a ... From The Appledore Cook Book, 1872, page 22. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Clara Chowder |
Two dozen clams, three-quarters pound of lean pork, three onions of medium size, one pint of tomatoes, celery to flavor, potatoes to thicken (about one quart), one pint ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 308. | |
| The Southern Cookbook (1912) | Clean the |
root of a tongue very nicely, and half an ox with salt and water, and soak them afterwards in then stew them in five or six quarts of water till tolerably tender. Let ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 143. | |
| Directions for Cookery, in Its Various Branches (1837) | Clear Gravy Soup |
Having well buttered the inside of a nicely tinned stew-pot, cut half a pound of ham slices, and lay them at the bottom, with three pounds of the lean of fresh beef, and ... From Directions for Cookery, in Its Various Branches, 1837, page 24. | |
| The Creole Cookery Book (1885) | Clear Gravy Soup |
Wash a piece of fresh beef; put in on the night before it is wanted; boil it several hours until perfectly tender; then take it off and strain it.” In the morning ... From The Creole Cookery Book, 1885, page 35. | |
| Mrs. Hale's New Cook Book (1857) | Clear Gravy Soup .—Take |
solid lean beef in the proportion of lb. of meat and 2 oz. of ham to the meat with cold water, and let it simmer by the fire for at least 3 hours; during which time it ... From Mrs. Hale's New Cook Book, 1857, page 46. | |
| La Cuisine Creole (1885) | Clear Pea Soup |
Take two quarts of good beef or veal soup stock— which is better for being boiled the day before; into this put a quart of young green peas, heads of lettuce, and a ... From La Cuisine Creole, 1885, page 21. | |
| The Creole Cookery Book (1885) | Clear Soup |
Have 5 or 6 pounds of lean beef from above the knee cut into small pieces, and the bones chopped; add a, slice of ham cut fine; put this on in about 6 quarts of cold ... From The Creole Cookery Book, 1885, page 34. | |
| Rumford Complete Cook Book (1908) | Clear Soup |
1 quart stock. % pound very lean beef. Whites and shells of 2 eggs. Seasoning and garnish. A few of similar to those used in the stock. Mince the meat finely, add the ... From Rumford Complete Cook Book, 1908, page 25. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Clear Soup with Croutons |
y>, pint of croutons Salt and white pepper to taste the croutons, cut stale it lightly with butter on one cut (It will take about three slices from a baker's square five ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 18. | |
| Mrs. Beeton's Book of Household Management (1861) | Clear Soups |
29.— BRUNOISE SOUP WITH TAPIOCA. (/'>.— Consomm6 Brunoise au Tapioca.) Ingredients. — i carrot, i small turnip, i lettuce, i leek, | an onion, ', 3 pint:ne (see Recipe ... From Mrs. Beeton's Book of Household Management, 1861, page 193. | |
| Housekeeping in Old Virginia (1879) | Clear Tomato Soup |
1 large can tomatoes. 1 beef shin. 1 bunch soup herbs. 1 gallon water. Boil eight hours, stir and skim several times. Strain through wire sieve, add one tablespoonful ... From Housekeeping in Old Virginia, 1879, page 91. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Clear Vegetable Soup |
i small carrot i sweet potato white potato ear of corn cupful of peas cupful of beans tomato i tablespoon ful of rice or barley Put into a soup cut the vegetables pieces ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 19. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Clear, or Amber Soup, or Consommé.! |
4 pounds shin of beef. 8 onions. 4 pounds knuckle of veal, or 1 carrot. 3 pounds fowl. 1 turnip. 4 quarts cold water. 2 stalks celery. 2 ounces lean ham or bacon. 2 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 155. | |
| Presbyterian Cook Book (1873) | Cobn and Tomato Soup |
Mrs. S. Take a good soup bone; wash it nicely; pour over it sufficient water to cover it well; cut up an onion in it; J 2; cut down about one dozen ears of corn and as ... From Presbyterian Cook Book, 1873, page 17. | |
| The Creole Cookery Book (1885) | Cocoanut Soup |
Take eight calves’ feet that have been scalded and scraped but not skinned, and put them into a soup kettle with 6 or 7 blades of mace, and the yellow rind of a lemon ... From The Creole Cookery Book, 1885, page 36. | |
| Simple Italian Cookery (1912) | Codfish Soup |
{Zuppa di Merluzzo) Take one-half pound of codfish that has been soaked, cut it up into squares, but not small. Prepare in a saucepan four tablespoons of good oliveoil, ... From Simple Italian Cookery, 1912, page 13. | |
| The Boston Cooking-School Cook Book (1896) | Coiisomm^ Colbert |
To six cups Consomme add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces. Serve a poached egg in each ... From The Boston Cooking-School Cook Book, 1896, page 168. | |
| Housekeeping in Old Virginia (1879) | Col. A. F |
Have a head nicely cleaned, the brains taken out and the head put to soak. Put it on with. 1 gallon water. 1 piece of fat ham. Thyme, parsley, pepper and salt. 78 ... From Housekeeping in Old Virginia, 1879, page 85. | |
| Bohemian-American Cook Book (1915) | Cold Sauces for Meats or Salads |
of ginger, a clove of garlic, two cloves, two bay a sprig of tliyme, about two tablespoons vinegar, and as much as you to have about half an hour and strain. If too ... From Bohemian-American Cook Book, 1915, page 185. | |
| German National Cookery for American Kitchens (1904) | Cold Soups |
98. Wine Cold Soup. 1 hour before serving put into the tureen macaroons or small sweet crackers (if Cold Soups. 51 large, break them into pieces) and add sliced lemon ... From German National Cookery for American Kitchens, 1904, page 104. | |
| La Cuisine Creole (1885) | Collared Calf’s Head with Brains. Cold Dish |
Boil half, or the whole calf’s head, as you require. Cover it with water and let it simmer for two hours; take it up, remove the bones, and put them back into the broth; ... From La Cuisine Creole, 1885, page 65. | |
| The Boston Cooking-School Cook Book (1896) | Com Soup |
1 can corn 2 tablespoons butter 1 pint boiling water 2 tablespoons flour 1 pint milk 1 teaspoon salt 1 slice onion Few grains pepper Chop the corn, add water, and simmer ... From The Boston Cooking-School Cook Book, 1896, page 179. | |
| The Boston Cooking-School Cook Book (1896) | Consomm^ |
8 lbs. beef, poorer part of round 2 tablespoons butter 1 lb. marrow-bone 1 tablespoon salt 3 lbs. knuckle of veal 1 teaspoon peppercorns 1 quart chicken stock 4 cloves ... From The Boston Cooking-School Cook Book, 1896, page 168. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Consomm^ a la Royale |
Two eggs, two table-spoonfuls of milk, one-fourth of a teaspoonful of salt. Beat eggs with a spoon, and add milk and Turn into a buttered cup, and place in a pan of warm From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 90. | |
| The White House Cook Book (1887) | Consomme Soup |
TAKE good strong stock (see pages 27 and 30), remove all fat from the surface, and for each quart of the stock allow the white and shell of one egg and a tablespoonful ... From The White House Cook Book, 1887, page 45. | |
| The International Cook Book (1906) | Consomme", Deslignac |
Broiled Weakfish, Maitre d'H6tel Potatoes, Bignons (403) Chicken Patties, Parisienne Green Peas with Mint (375) Roast Quails, sur Canapes (272) Babas aux Fruits 926. ... From The International Cook Book, 1906, page 284. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Consomml a I'ltalienne |
2 tablespoons spaghetti 2 cups consomm^ 4 tablespooiis mushrooms Cook spaghetti in boiling salted water; when tender, cut in rings. Cut mushrooms in slices and saute ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 86. | |
| The Picayune Creole Cook Book (1901) | Consommé Doré |
1 Fine Chicken. 1 Good Soup Bone. 1 Slice of Fine Ham. 1 Gallon of Water. 2 Eggs, whites and shells. Half Each of Small Parsnip, and Head of Celery. 1 Onion. 3 Cloves. ... From The Picayune Creole Cook Book, 1901, page 29. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cook Sook |
Cut the chicken same as No.; cut the ham into squares and the onion into slices. Roll the chicken in it in the butter. Then put it into a soup kettle with the ham, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 30. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cookery for the Sick |
Liebig's Beoth for the Sick.—For one portion of broth take half a pound of freshly-killed (beef or chicken), cut it and add to it one and one-eighth pounds of pure to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 422. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cop-FisH Soup |
Boil a tea-cup cod-fish (shredded fine) in three pints water for twenty minutes, add three table-spoons butter mixed till smooth with one heaping table-spoon flour and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 274. | |
| The Creole Cookery Book (1885) | Coquilles De Volaille |
Boil a large fowl till tender; when cold, cut into small pieces. Set that aside. Mix well a heaping tablespoonful of butter with 2 of four. When well mixed, put into a ... From The Creole Cookery Book, 1885, page 72. | |
| Mary Elizabeth's War Time Recipes (1918) | Corn and Tomato Chowder |
2 small onions 2 slices salt pork 1 can tomatoes 1 teaspoon soda 1 teaspoon corn Sprig of parsley 1 cup diced cooked potatoes 1 quart water Open the can of tomatoes and ... From Mary Elizabeth's War Time Recipes, 1918, page 47. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Corn and Tomato Soup |
Take a fresh beef bone, put on to boil with one gallon of water, and when boiling skim the grease off. Cut corn from cob and scald tomatoes with boiling Skin them and ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 29. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Corn Chowder |
Cut enough green corn from the cob to make a quart and slice one quart of potatoes; pare and two Cut half a pound of pojk in fry until brown; then take up, and fry the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 104. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Corn Chowder |
1 quart raw sweet corn. 1 saltspoonful white pepper. 1 pint sliced potatoes. 1 large tablespoonful butter. A 2-inch cube fat salt pork. 1 pint sliced tomatoes. 1 onion. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 183. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corn Chowder |
1 quart of grated corn 2 medium-sized onions 6 water crackers y* pound of bacon or ham i large tablespoonful of butter ^ pint of boiling water Pare and cut the potatoes ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 49. | |
| The Boston Cooking-School Cook Book (1896) | Corn Chowder |
1 can corn 1 sliced onion 4 cups potatoes, cut in 4 cups scalded milll * ^'^-inch slices 8 common crackers l>^-inch cube fat salt pork 3 tablespoons butter Cut pork in ... From The Boston Cooking-School Cook Book, 1896, page 183. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Corn Chowder |
1 can corn 1 cup salt pork cut in cubes 1 cup potatoes 1 tablespoon flour J cup cracker crumbs Cook salt pork in frying pan five minutes; add onion and cook until ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 79. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Corn Chowder |
Chop a small piece of salt pork and in it fry one sliced onion for five minutes. Strain the browned butter into a sauce¬ pan. Parboil four cups of potatoes cut in cubes ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 310. | |
| Fifty-Two Sunday Dinners (1913) | Corn Chowder |
2 cups cooked corn cut from 3 cups water. cob, or 2 cups scalded milk. 1 can of corn. 1 tablespoon butter. 1 cup salt pork cubes. 1 tablespoon flour. 1 cup potatoes cut ... From Fifty-Two Sunday Dinners, 1913, page 29. | |
| Larkin Housewives' Cook Book (1915) | Corn Chowder |
Chop fine, one-half cup or one-fourth pound of salt pork. Put into frying pan to try out. Then add to the fat, one thinly-sliced Turn into a soup kettle. Add one can of ... From Larkin Housewives' Cook Book, 1915, page 12. | |
| The Corn Cook Book (1918) | Corn Chowder |
of cooked green or • 1 can corn 3 cups milk 1 cup salt pork cut in half cubes potatoes ciit in J4-ii''ch 4 Boston crackers cubes and few grains y2 onion sliced cayenne ... From The Corn Cook Book, 1918, page 54. | |
| Aunt Sammy's Radio Recipes (1927) | Corn Chowder |
1 onion, or more if desired. 1 pint boiling water. 1 quart potatoes, diced. 2 cups canned corn. 2 tablespoons salt pork, diced. Cut the pork into small pieces and chop ... From Aunt Sammy's Radio Recipes, 1927, page 22. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Corn Soup |
Put into a soup-pot, with some bits of boiled ham, a knuckle of veal and a set of calf's feet, adding a little pepper, allowing a quart of water to each pound of meat; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 43. | |
| Gulf City Cook Book (1878) | Corn Soup |
Cat and scrape about twelve ears of corn. the cote about half an hour in one quart, then remove, and add the corn. Boil half an hour, and add two quarts of sweet milk. ... From Gulf City Cook Book, 1878, page 11. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Corn Soup |
One pint of grated green corn, one quart of milk, one pint of hot water, one heaping table-spoonful of flour, two spoonfuls of butter, one slice to From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 105. | |
| The Creole Cookery Book (1885) | corn Soup |
_* Take young corn, and cut the ears acrosa; then grate them in water, 2 ears to a’pint; about 6 quarts will make a good tureen of soup; to this quantity put a piece of ... From The Creole Cookery Book, 1885, page 35. | |
| The White House Cook Book (1887) | Corn Soup |
CUT the corn from the cob, and boil the cobs in water for at least an hour, then add the grains, and boil until they are thoroughly done; put one dozen ears of corn to a ... From The White House Cook Book, 1887, page 49. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Corn Soup |
1 can corn or 6 ears of corn celery salt and cayenne 1 cup popped corn Cook corn in cold water twenty minutes. a sieve; add scalded milk. Cook onion in butter, add flour ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 73. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Corn Soup |
Stew two chickens, or if preferred, a knuckle of veal. Grate twelve ears of uncooked corn. Whe-n the meat is ten¬ der, lift it out of the broth and to the latter add the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 324. | |
| The Corn Cook Book (1918) | Corn Soup with Tomatoes |
2 cups grated cooked green corn small clove of garlic or can of without hulls seasoned chicken \Y2 Yz green or red pepper Salt and pepper Itablespoon onionfinelychopped. From The Corn Cook Book, 1918, page 53. | |
| The Corn Cook Book (1918) | Corn Soup with Whipped Cream |
6 ears of corn or can of corn cold water P/i teaspoons cup whipped cream Cut cob, chop add water and Rub through a puree strainer; add in (do not it), remove onion, add ... From The Corn Cook Book, 1918, page 54. | |
| The International Cook Book (1906) | Coupes, Floradora |
2339. POTAGE, BALMORD Cut in small squares three sound, seeded green peppers and the white parts of three leeks, place in a saucepan with an ounce butter, and cook on ... From The International Cook Book, 1906, page 721. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Court Bouillon |
'; cup carrot, onion, 6 peppercorns and cut in 2 sprigs parsley yi bay leaf i tablespoon salt 2 quarts water carrot, celery, and parsley with butter three minutes; add ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 147. | |
| Recipes for Sea Food (c. 1910s) | Court Bouillon for |
all Sorts of Fresh Water Fish. — One pint of water, one quart of white wine, one a bunch of a few young onions, one clove of garlic, a bunch of thyme, one bay leaf, one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Court-Bouillon |
preparation a in clear water does. Many cooks use wine in it, but there is no necessity for it. Four quarts of water, one onion, one slice of carrot, two cloves, two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 109. | |
| Larkin Housewives' Cook Book (1915) | Cover with |
cold water and soak In the morning drain and add one quart of stock or water, one small bay leaf, one small onion, one of a Stew slowly for about two hours until done, ... From Larkin Housewives' Cook Book, 1915, page 9. | |
| Recipes for Sea Food (c. 1910s) | Cover with |
cold water and let come to boil, then boil slowly or simmer, until potatoes are done. Mix one tablespoonful flour with one of butter, add to chowder with one pint milk. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 83. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Crab Bisque |
I half cup boiled rice cayenne and blade of mace Boil crabs in water to cover twenty minutes. meat, add rice, and cook in two tablespoons butter minutes; add onion, cook ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 82. | |
| Gulf City Cook Book (1878) | Crab Gumbo |
Take one dozen large crabs, one cup of butter, and two or three onions. Wash the crabs, taking care to get them free ti-om sand; take off the feelers and gills and ... From Gulf City Cook Book, 1878, page 19. | |
| Housekeeping in Old Virginia (1879) | Crab Soup |
Open, and cleanse of the deadman's fingers and sandbag twelve small fat crabs raw. Cut the crabs into two parts. Parboil and extract the meat from the claws, and simply ... From Housekeeping in Old Virginia, 1879, page 81. | |
| The Creole Cookery Book (1885) | Crab Soup |
. Have ready one dozen. large crabs; separate the fat from _ the back shell and bodies; cleanse them from the dead men’s fingers; boil the claws and pick the meat from ... From The Creole Cookery Book, 1885, page 32. | |
| The Creole Cookery Book (1885) | Crab Soup |
Open and cleanse of the deadmen’s fingers and sand, 18 young fat crabs, (raw), cut them into 4 parts and extract the meat from the crabs and the fat from the top of the ... From The Creole Cookery Book, 1885, page 37. | |
| The Boston Cooking-School Cook Book (1896) | Crab Soup |
6 hard-shelled crabs 2 tablespoons butter 3 cups White Stock III 2 tablespoons flour • ^ cup stale bread crumbs 1 cup cream 1 slice onion Salt 1 sprig parsley Cayenne ... From The Boston Cooking-School Cook Book, 1896, page 166. | |
| Housekeeping in Old Virginia (1879) | Crah Soup |
One dozen crabs to one gallon water. Take off top shell; clear body of crabs. Cut through the middle, put them into a kettle, mix with some butter, and brown them. Then ... From Housekeeping in Old Virginia, 1879, page 82. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cram Chowder |
Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and half pound fat salt pork, slice six tomatoes (if canned use a coffee-cup full), add a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 262. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cram Soup |
Wash clams, and place in just sufficient water for the soup, let boil, and as soon as they clear from shells, take out and place clams in’ a jar for pickling; throw into ... From Buckeye Cookery and Practical Housekeeping, 1877, page 274. | |
| Dainty Desserts for Dainty People (c. 1910s) | Cranberry Frappe |
« 1 quart cranberries. 2J cups sugar. 4 tabiespoonfuls lemon juice. Soak gelatine in cold'water five minutes. Cook cranberries in boiling water until soft; then force ... From Dainty Desserts for Dainty People, c. 1910s, page 25. | |
| La Cuisine Creole (1885) | Crayfish Bisque a La Creole |
Wash the cray-fishes, boil and drain them. Separate the heads from the tails. Clean out some of the heads, allowing two or three heads to each person. Peel the tails. ... From La Cuisine Creole, 1885, page 260. | |
| La Cuisine Creole (1885) | Crayfish Bisque. a Creole Dish |
Parboil the fish, pick out the meat, and mince or pound it in a mortar until very fine; it will require about fifty crayfish. Add to the fish one-third the quan¬ tity of ... From La Cuisine Creole, 1885, page 30. | |
| La Cuisine Creole (1885) | Crayfish-broth for Purifying the Blood |
Take two pounds of the lean part of very white veal, chop it very fine; add to it three dozen crayfish and a handful of green chervil; pound them together to thoroughly ... From La Cuisine Creole, 1885, page 15. | |
| Fifty-Two Sunday Dinners (1913) | Cream of Almond Soup |
2 quarts chicken or white stock. 2 tablespoons cornstarch. 14 tablespoons butter. 1 cup hot cream. 34 cup blanched almonds. Salt, pepper. Few grains nutmeg. Process: ... From Fifty-Two Sunday Dinners, 1913, page 173. | |
| The Boston Cooking-School Cook Book (1896) | Cream of Artichoke Soup |
6 artichokes Few grains cayenne 4 cups boiling water Few gratings nutmeg 2 tablespoons butter 2 tablespoons Sauterne wine 2 tablespoons flour 1 cup scalded cream \% ... From The Boston Cooking-School Cook Book, 1896, page 178. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Asparagus Soup |
i bunch of asparagus 1 quart of milk 2 even tablespoonfuls of corn starch or flour Wash the asparagus, tie it in a bunch, put it in a sauce-pan of boiling water. gently ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 38. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream of Barley Soup |
A tea-cupful of barley, well washed; three pints of chicken stock, an onion and a small piece each of mace and cinnamon. slowly together five hours; then rub through a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 102. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Barley Soup |
2 tablespoonfuls of barley i pint of veal or white Scald the barley, drain, cover with fresh boiling water and Put the milk and stock on to add the barley, the lightly, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 38. | |
| Fifty-Two Sunday Dinners (1913) | Cream of Carrot Soup |
2 cups chopped carrots. 2 cups scalded milk. 1 small onion sliced. ¥ cup hot cream. 2 sprays parsley. Y cup butter. Y{ cup washed rice. 2 tablespoons flour. 2 cups ... From Fifty-Two Sunday Dinners, 1913, page 170. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cream of Carrot Soup |
2 cups diced carrots Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and ... From Foods That Will Win the War and How to Cook Them, 1918, page 115. | |
| The Boston Cooking-School Cook Book (1896) | Cream of Cauliflower Soup |
4 cups hot White Stock II or III y^ bay leaf 1 cauliflower ^ i^ cup flour '^ cup butter 2 cups milk 1 slice onion Salt 1 stalk celery, cut in inch pieces Pepper Soak ... From The Boston Cooking-School Cook Book, 1896, page 165. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream of Celery Soup |
A pint of milk, a table-spoonful of flour, one of butter, a head of celery, a of onion and of mace. Boil celery in a pint of water from thirty to forty-five; boil mace, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 101. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Celery Soup |
3 roots of celery A piece of onion the size of a silver quarter Wash the celery and cut it it with the water and boil thirty minutes; then press it through Put the milk ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 38. | |
| The Boston Cooking-School Cook Book (1896) | Cream of Celery Soup |
2 cups White Stock II or III 3 tablespoons flour 3 cups celery, cut in inch pieces 2 cups milk 2 cups boiling water 1 cup cream 1 slice onion Salt 2 tablespoons butter ... From The Boston Cooking-School Cook Book, 1896, page 163. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Cheese or Duchess Soup |
1 quart of milk A slice of carrot A slice of onion A blade of mace 3 heaping tablespoon fuls of grated Parmesan cheese Put the milk on to boil in the farina boiler, with ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 39. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cream of Cheese Soup |
Heat, but not boil, in a double boiler, one full quart of milk, one blade of mace, one teaspoon of minced onion, one table¬ spoon of carrot. Blend together onefourth cup ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 312. | |
| Larkin Housewives' Cook Book (1915) | Cream of Clam Soup |
One pint or twenty-five small clams, three cups of milk, onehalf teaspoon Larkin Onion Extract, three tablespoons butter, three tablespoons flour, pepper and salt. Pick ... From Larkin Housewives' Cook Book, 1915, page 13. | |
| Larkin Housewives' Cook Book (1915) | Cream of Com Soup |
Put one can of Larkin Corn into a sauce-pan with one pint of hot water and a slice of onion. Simmer for twenty minutes, rub through a sieve and add one pint of milk. ... From Larkin Housewives' Cook Book, 1915, page 11. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Corn Soup |
i pint of grated corn 3 pints of boiling water or, 2 even tablespoon fuls of flour better, veal stock i pint of hot milk Put the cobs from which you have removed the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 39. | |
| The Picayune Creole Cook Book (1901) | Cream of Corn Soup |
Potaye & la Créme dg Mats 2 Pints of Grated Corn. 1 Pint of Hot Milk or Cream. 2 Level Tablespoonfuls of Flour. Slit the corn in two and grate from the cobs. Put the ... From The Picayune Creole Cook Book, 1901, page 39. | |
| The Boston Cooking-School Cook Book (1896) | Cream of Lettuce Soup |
2>^ cups White Stock IT or III 1 tablespoon butter 2 heads lettuce finely cut Yolk 1 egg 2 tablespoons rice Few grains nutmeg y^ cup cream Salt 1^ tablespoon onion, ... From The Boston Cooking-School Cook Book, 1896, page 164. | |
| Fifty-Two Sunday Dinners (1913) | Cream of Lettuce Soup | |
2 cups White Stock. 1 teaspoon finely chopped onion. @ heads lettuce. ¥ cup hot cream. 2 tablespoons rice. 1 egg yolk. 2 tablespoons butter. Salt and pepper. Few grains ... From Fifty-Two Sunday Dinners, 1913, page 108. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Lima Bean Soup |
i quart of very young lima beans 2 even tablespoonfuls of flour i pint of veal stock Put the beans in a saucepan, cover with boiling water, boil slowly thirty minutes. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 40. | |
| The Boston Cooking-School Cook Book (1896) | Cream of Lima Bean Soup |
1 cup dried lima beans 1 cup cream or milk 3 pints cold water 4 tablespoons butter 2 slices onion 2 tablespoons flour 4 slices carrot 1 teaspoon salt Soak beans over ... From The Boston Cooking-School Cook Book, 1896, page 178. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cream of Lima Bean Soup |
Soak one cup of dried beans over night, in the morning drain and add three m pints of cold water. Cook till soft and rub through a sieve. Cut two slices of onion and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 308. | |
| The Boston Cooking-School Cook Book (1896) | Cream of Mushroom Soup |
y^ lb. mushrooms ^ i^ cup flour 4 cups White Stock III 1 cup cream 1 slice onion Salt ^ cup butter Pepper 2 tablespoons Sauterne Chop mushrooms, add to White Stock with ... From The Boston Cooking-School Cook Book, 1896, page 164. | |
| Fifty-Two Sunday Dinners (1913) | Cream of Onion Soup |
6 medium-sized onions sliced. 8 tablespoons butter. 1 quart cold water. 4 tablespoons flour. 1 green pepper chopped. 1 egg yolk. 2 cups scalded milk. Parmesan cheese. ... From Fifty-Two Sunday Dinners, 1913, page 161. | |
| Rumford Complete Cook Book (1908) | Cream of Oyster Soup |
1 pint oysters. Salt ana pepper to taste. 1 cup whipped cream. Chop the oysters, drain off the liquor and add to it an equal amount of water; heat slowly, skim put in the oysters and From Rumford Complete Cook Book, 1908, page 24. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Pea Soup |
No. Shell half a peck of green peas, wash the pods, put them into a soup kettle with plenty of cold water; boil until tender; drain and throw away the pods. Put the peas ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 40. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Pea Soup |
No. 2 I pint of canned peas 2 even tablespoonfuls of flour Press the peas through a colander. in a farina boiler; as soon as to it the peas been pressed the Rub the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 41. | |
| Fifty-Two Sunday Dinners (1913) | Cream of Pea Soup |
2 cups Marrowfat peas (or one can). 114 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 2 cups water. ¥4 cup hot cream. 1¥ cups scalded milk. 1 teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 126. | |
| Larkin Housewives' Cook Book (1915) | Cream of Peanut Soup |
Put one quart of milk into a double-boiler, then one small bay leaf, and one-half cup of Larkin Peanut Butter. Moisten three tablespoons Larkin Bread Flour in a little ... From Larkin Housewives' Cook Book, 1915, page 11. | |
| Larkin Housewives' Cook Book (1915) | Cream of Potato Soup |
Peel and cut into dice four large white potatoes and cover with Cut up three medium-sized onions, fry to a golden brown in butter and add to the potatoes. When potatoes ... From Larkin Housewives' Cook Book, 1915, page 11. | |
| The Cook's Own Book (1832) | Cream of Rice Soup |
Mix one or two table-spoonfuls of sifted flour of rice good slock, ratlier cold than hot; add to some boiling stock, and keep stirring it boils; and let sufficiently ... From The Cook's Own Book, 1832, page 104. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream of Rice Soup |
Two quarts of chicken (the have been boiled will answer), one tea-cupful of rice, a quart of cream or milk, a small onion, a stalk of celery and and pepper to taste. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 102. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Rice Soup |
% teacupful of rice ^ of a small onion i quart of white stock i quart of cream or milk the carefully, add it to the cold stock with the bay onion and two it through a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 41. | |
| Fifty-Two Sunday Dinners (1913) | Cream of Rice Soup |
1 cup rice, well washed. 2 cups hot cream or milk. 1} quarts cold water. Y4 cup butter. 1 onion sliced. 2 tablespoons flour. 1 green pepper cut in shreds. Salt, cayenne ... From Fifty-Two Sunday Dinners, 1913, page 79. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of Sago Soup |
]/2 cupful of sago i quart of veal or white stock 1 pint of cream or milk 2 even tablespoon fuls of flour the sago in cold water, cover with clean cold water and soak ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 42. | |
| Aunt Sammy's Radio Recipes (1927) | Cream of Spinach Soup |
1 cup raw ground spinach. Place the milk in a double boiler with the salt. Wash the spinach, and chop or grind it. If ground, place a bowl to catch the liquid which runs ... From Aunt Sammy's Radio Recipes, 1927, page 14. | |
| The Boston Cooking-School Cook Book (1896) | Cream of Tomato Soup |
% can tomatoes 1 slice onion 2 teaspoons sugar 4 tablespoons flour ^ ^ teaspoon soda 1 teaspoon salt 1 quart milk % teaspoon pepper Scald milk with onion, remove onion, ... From The Boston Cooking-School Cook Book, 1896, page 182. | |
| The Boston Cooking-School Cook Book (1896) | Cream of Watercress Soup |
2 cups White Stock I, II or III }^ cup milk 2 bunches watercress Yolk 1 %gg 3 tablespoons butter Salt 2 tablespoons flour Pepper Cut finely leaves of watercress; cook ... From The Boston Cooking-School Cook Book, 1896, page 164. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cream Sago Soup |
One half cup sago, soaked in lukewarm to Add c boiling water, simmer in double boiler till soft. Next, add 2 tbsp Mour 3 c hot milk Celery salt Beat 2 minutes and add 2 ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 43. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cream Soup |
i pt. ilk 1 pt. water, in which vegetable or cereal was cooked, or 1 cup cereal or vegetable leftover in which meat was cooked. Melt fat, add dry ingredients and, ... From Foods That Will Win the War and How to Cook Them, 1918, page 114. | |
| The International Cook Book (1906) | Creme au The" |
2 1 10. POTAGE, MOUSQUETAIRE Finely slice eight medium, sound, peeled, raw potatoes and place in a saucepan with a pint well trimmed and cleaned sorrel, one pound fresh ... From The International Cook Book, 1906, page 647. | |
| The International Cook Book (1906) | Creme Vanille au Parfait |
3069. CREAM OF LETTUCE, DEMIDOFF Prepare a chicken broth (No. 578), using four quarts water in place of three quarts, strain into a vessel and keep until required. ... From The International Cook Book, 1906, page 900. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Creole Soup |
Take three pints of this same* bouillon, put on to boil, just before use chop four leaves of parsley fine, and put in. Brown a teaspoonful of brown sugar on a till ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 67. | |
| The Boston Cooking-School Cook Book (1896) | Creole Soup |
1 quart Brown Soup Stock Salt * 1 pint tomatoes Pepper 3 tablespoons chopped green Cayenne peppers 2 tablespoons grated 2 tablespoons chopped onion horseradish 1^ cup ... From The Boston Cooking-School Cook Book, 1896, page 155. | |
| The White House Cook Book (1887) | Croutons for Soup |
IN a frying pan have the depth of an inch of boiling fat; also have prepared slices of stale bread cut up into little half -inch squares; drop into the frying pan enough ... From The White House Cook Book, 1887, page 59. | |
| The Boston Cooking-School Cook Book (1896) | Cucumber Soup |
3 large cucumbers 1 slice onion 2 tablespoons butter 2 blades mace 3 tablespoons flour ^ cup cream 3 cups White Stock III Yolks 2 eggs - 1 cup milk Salt and pepper Peel ... From The Boston Cooking-School Cook Book, 1896, page 165. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cucumber Soup |
4 cucumbers 4 stalks of celery cayenne and celery salt 1 tablespoon chopped pepper 1 cup cream or rich milk Chop cucumbers and celery; add onion and pepper; cook in milk ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 73. | |
| The Dixie Cook-Book (1883) | Cuicken Sovr |
In boiling chickens for salads, etc., the broth (water in which they are boiled) may be used for soup. When the chickens are to be served whole, stuff and tie ina cloth. ... From The Dixie Cook-Book, 1883, page 317. | |
| The Cook's Own Book (1832) | Cullis, White |
Take a piece of veal, cut it hits, with some slices of ham, and two onions, each cut into it w itli broth, seasoned mushrooms, a bunch of parsley, green onions, and so ... From The Cook's Own Book, 1832, page 107. | |
| The Good Housekeeper (1841) | Currie Soup |
Make about two quarts of strong veal broth, seasoned with two onions,a bunch of parsley, salt and pepper} strain it, and have ready a chicken, cut in joints and skinned; ... From The Good Housekeeper, 1841, page 63. | |
| The Dixie Cook-Book (1883) | CurrieD Ecos |
Slice two onions and fry in butter, add a tablespoon curry-powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with ... From The Dixie Cook-Book, 1883, page 151. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Currrep Eces |
Slice two onions and fry in butter, add a table-spoon curry-powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with ... From Buckeye Cookery and Practical Housekeeping, 1877, page 126. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Curry of |
fillet. Braised no. III 18s cod with lobster sauce. i°3 pie. Court-bouillon, pillau, haddock with lobster sauce. i°S 182 to 184 halibut, Cold game pie. chowder. 195 to ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 423. | |
| Bohemian-American Cook Book (1915) | Cut a |
of white bread into small dice and fry to a golden brown. Add the of three boiled eggs the and mash smooth. Place this in a pan, pour one quart of clear beef it and ... From Bohemian-American Cook Book, 1915, page 21. | |
| Bohemian-American Cook Book (1915) | Cut the |
asparagus pieces an inch discarding the pithy part, then boil in salted water. butter and flour together but do not brown, add soup to make a gravy, then add to it fresh ... From Bohemian-American Cook Book, 1915, page 161. | |
| Larkin Housewives' Cook Book (1915) | Cut the |
lean meat in small By doing so a larger amount of surface is exposed to the water and the juices are readily drawn out. Always cover soup-meat with cold water and bring ... From Larkin Housewives' Cook Book, 1915, page 8. | |
| The International Cook Book (1906) | Darioles, Vanilla |
2189. POTAGE PRINTANIER, GRENAT Cut in small square pieces two medium carrots, one sound turnip, one medium onion, two branches celery and two leeks. Place these in a ... From The International Cook Book, 1906, page 673. | |
| Gulf City Cook Book (1878) | Dauphine Soup |
Place in a stew-pan half a pint of water, half a pint of lean ham, six apples, one onion, two cloves of garlic, one carrot, one turnip, and a knuckle of veal. Boil ... From Gulf City Cook Book, 1878, page 18. | |
| The Picayune Creole Cook Book (1901) | Dee Radia |
Radishes are caten as a relish, or hors d'oeuvres. They are great appetizers, and help the digestion. There is an art in preparing the radish properly for the table. Cut ... From The Picayune Creole Cook Book, 1901, page 238. | |
| The Cook's Own Book (1832) | Dick, Wild, Salmis of |
Cut oil' the Ix-st parts of a couple of roasted wild ducks, and put the rest of tlie meat into a six a some pep|x?r, and a liay-leaf, pound all these ingredients ... From The Cook's Own Book, 1832, page 113. | |
| The Boston Cooking-School Cook Book (1896) | Dinner Soup |
S}4 lbs. lean beef from round 2 tablespoons butter 2 lbs. marrow-bone Carrot ? ^. ^„^ ^„,,,. m. )* K cup, eacn 2 qts. cold water Turnip S 1 can tomatoes Onion ). • n •:^ ... From The Boston Cooking-School Cook Book, 1896, page 156. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Dinners for Twelve |
Clear Soup (five pints). Fish (four or five pounds, baked, boiled, or escaloped). and Potatoes if jou like. Chicken Croquettes, or anj kind of Patties. Fillet of Beef, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 408. | |
| The House Servant's Directory (1827) | Directions for Putting Dishes on |
Soup, broth, or fish, should always be set at the head of the table; if none of these, a boiled goes to the head, is both boiled and roasted. If but one principal it ... From The House Servant's Directory, 1827, page 126. | |
| Boston School Kitchen Text-Book (1887) | Dredge the |
flour and bro\vn in hot dripping. Put on toast on a hot Strain the broth, and remove the fat. To 1 c, chicken add and thicken in as directed for white Add more salt and ... From Boston School Kitchen Text-Book, 1887, page 223. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dried Bean Soup |
I pint dried beans Y^, pound of ham i^ quarts of boiling water the beans and soak them over night. In the morning drain off, and cover them the boiling water; add and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 18. | |
| The White House Cook Book (1887) | Dried Bean Soup |
PUT two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible. Take two pounds of the lean of ... From The White House Cook Book, 1887, page 50. | |
| Manual for Army Cooks (1896) | Dried Bean Soup |
2 quarts dried beans. 2 pounds bacon. 1 gallon boiling water. Salt and pepper to taste. Wash the beans and soak them over night. In the morning drain the water off, and ... From Manual for Army Cooks, 1896, page 61. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dried Bean Soup Without Meat |
1 quart of dried white soup beans Wash the beans, cover them with water and soak over night. Next morning, drain, put them on to boil with two quarts of fresh cold ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 18. | |
| Mrs. Hale's New Cook Book (1857) | Dried Green Peas Soup .—Simmer |
in soft water a ouart of split green peas, with a small piece of butter, until they can ne pulped through a cullender; then add to thorn a lettuce, bob n’ater to make ... From Mrs. Hale's New Cook Book, 1857, page 48. | |
| The Picayune Creole Cook Book (1901) | Dried or Split Pea Soup |
Potage @ la Purée de Pots Secs 1 Pint of Dried or Split Peas. 1 Quart of Boiling Water. 1 Small Bunch of Celery. 1 Bunch of Parsley. 1 Quart of Good Milk or Cream. Soak ... From The Picayune Creole Cook Book, 1901, page 37. | |
| The Virginia House-Wife (1824) | Dried Pea Soup |
Take one quart of split peas, or Lima beans which are better, put them in three quarts of very soft water with three onions chopped up, pepper and salt; boil them two ... From The Virginia House-Wife, 1824, page 37. | |
| La Cuisine Creole (1885) | Dried Split-pea Soup |
Take a good beef marrow-bone of one or two pounds weight, or the remains of roast beef-bones and gravy; add a slice of ham. Put these in a pot with a gallon of cold ... From La Cuisine Creole, 1885, page 21. | |
| The Cook's Own Book (1832) | Drippings, to Clarify |
Put your dripping into a clean saucepan over a stove or slow fire; when it is just going to boil, skim it well, let it boil, and' then let it it is a cooled; it sieve ... From The Cook's Own Book, 1832, page 112. | |
| Recipes for Sea Food (c. 1910s) | Dry the |
coral, then rub it through a sieve. In a saucepan mix one tablespoonful of butter with one ounce of it comes to a stir in one quart of hot milk. Let this come to a boil. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 154. | |
| The Jewish Manual (1846) | Dry Tomato Soup |
Brown a couple of onions in a little oil, about two table-spoonsful or more, according to the number of tomatos; when hot, add about six tomatos cut and peeled, season ... From The Jewish Manual, 1846, page 126. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Du Barry Soup |
Boil one cup of rice in two quarts of clear chicken bouillon, rub through and add one cup of cold cauliflower pressed through a potato ricer. Season with white pepper ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 322. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Duchess Soup |
One quart of milk, two large onions, three eggs, two tablespoonfuls of butter, two of flour, salt, pepper, two table-spoonfuls of grated cheese. Put milk on to boil. Fry ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Duchess Soup |
4 cups White Stock III ^ cup butter 2 slices carrot, cut in cubes i^ cup flour 2 slices onion 1 teaspoon salt 2 blades mace % teaspoon pepper y^ cup grated mild cheese 2 ... From The Boston Cooking-School Cook Book, 1896, page 161. | |
| Manual for Army Cooks (1896) | Dumpiling Broth |
1 knuckle veal. j cup flour. I cup chopped suet. i teaspoon salt. 1 tablespoonful grated onion. Bay leaf, parsley, and carrot. Put veal in kettle with three quarts of ... From Manual for Army Cooks, 1896, page 65. | |
| The Kansas Home Cook-Book (1874) | E. Whitmore |
Two cups sour milk, one cup sweet milk, half cup molasses, two cups Indian meal, two cups shorts or graham flour, one soda, one teaspoon Steam two hours; bake half an ... From The Kansas Home Cook-Book, 1874, page 44. | |
| Housekeeping in Old Virginia (1879) | Economical Oyster Soup |
1 quart oysters. 2 quarts water. Boil with salt and pepper. Cut up one tablespoonful butter with flour and put in while boiling; beat the yolks of four eggs light, mix ... From Housekeeping in Old Virginia, 1879, page 77. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Editor of Daily Graphic.’ New York |
pot and covering it well with water, let it come to a boil, when it should be well skimmed. Set the pot where the meat will simmer slowly until it is thoroughly done, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 271. | |
| Gulf City Cook Book (1878) | Eeg-soup |
One pint of water, the yelks of two eggs, a lump of butter as large as a big walnut, sugar according to taste; beat them up together over a slow gradually adding the it ... From Gulf City Cook Book, 1878, page 252. | |
| La Cuisine Creole (1885) | Egg Balls for Mock-turtle Soup |
Make a paste of the yolks of four hard-boiled eggs and the white of two raw ones; season with salt and cayenne pepper. Take bits of the paste the size of small marbles, ... From La Cuisine Creole, 1885, page 25. | |
| The White House Cook Book (1887) | Egg Balls for Soup |
TAKE the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour, rub them, smooth with the yolks of two raw eggs and a teaspoonf ul of salt; mix all well ... From The White House Cook Book, 1887, page 58. | |
| The White House Cook Book (1887) | Egg Dumplings for Soup |
To HALF a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather thick batter free from lumps; drop this batter, a tablespoonful at ... From The White House Cook Book, 1887, page 58. | |
| Gulf City Cook Book (1878) | Egg-balls for Soup |
Take the yelks of eight eggs, boiled hard, and mash them smooth with a and the yelks of two raw Mix well together, roll into balls, and drop into boiling water. From Gulf City Cook Book, 1878, page 17. | |
| Gulf City Cook Book (1878) | Egg-balls for Soup |
Kub the yelks of three or four hard-boiled eggs to a smooth paste, with a very little butter and salt; add to these two raw ones, beaten light, and enough flour to hold ... From Gulf City Cook Book, 1878, page 69. | |
| Common Sense in the Household (1871) | Egg-balls for Soup. J^ |
Rub the yolks of three or four hard-boiled to a smooth paste with a very little melted butter, pepper, and To these add two raw ones, beaten light, and enough to hold ... From Common Sense in the Household, 1871, page 260. | |
| The Cook's Own Book (1832) | Em Potage |
Put into a large saucepan, three or four pounds of beef-steaks, a knuckle of veal, and four old liens; this quantity of meat with two ladlcsful of; set it on a stove, ... From The Cook's Own Book, 1832, page 118. | |
| The Southern Cookbook (1912) | Excellent Soup |
for the Weakly Put two cow-heels and a breast of mutton a pan, with four ounces of rice, one onion, twenty Jamaica peppers, and twenty black peppers, a turnip, a carrot, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 135. | |
| The Epicurean (1894) | Farce au Pain a I'Americaine et a I'Anglaise |
Bread stuffing is used to stuff poultry and game and.sometimes fish. Soak in water or milk a quarter of a pound of bread-crumbs, squeeze out all tlie liquid and put the ... From The Epicurean, 1894, page 203. | |
| Aunt Babette's Cook Book (1889) | Farina Soup |
When the soup stock has been strained and every particle of fat removed, return it to the kettle to boil. When it boils hard stir in carefully quarter of a teacupful of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 56. | |
| The Boston Cooking-School Cook Book (1896) | Farina Soup |
4 cups White Stock III 1 cup cream ^ cup farina Few gratings of nutmeg 2 cups scalded milk Salt and pepper Heat stock to boiling-point, add farina, and boil fifteen ... From The Boston Cooking-School Cook Book, 1896, page 160. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Farmer's and Planter's Soup |
This soup can be made from trimmings of beef or other meats. Put the bones, skin and rough residue of any joint into a saucepan, with a quart and a half pint of cold ... From Mrs. Porter's New Southern Cookery Book, 1871, page 37. | |
| The Picayune Creole Cook Book (1901) | Filct Braisé |
Braising or smothering meat is a mode of cooking little understood by the Americans, but which has been brought by the Creoles to a high state of perfection. By this ... From The Picayune Creole Cook Book, 1901, page 88. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Filippini Consomme |
2 cups consomme 1 cup brown stock 3 tablespoons pimiento puree 3 tablespoons sherry wine Mix first four ingredients and season with salt and cayenne. Clear, using the ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 204. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fill and |
as in Now the turkey in a baking-pan, the breast with butter, and put in a very quick oven to brown, about a halfit from the oven, put it into a soup kettle with the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 207. | |
| Aunt Babette's Cook Book (1889) | Filled Matzo Kloesse |
Prepare a matzo dough as for soup kloesse. Make round flat cakes of it with your hands, and fill with cooked prunes (having previously removed the kernels). Put one of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 541. | |
| The Dixie Cook-Book (1883) | First Course—soup |
1. For dessert or fancy. pieces. 6. For dessert or fancy pieces. 2. Cake, pastry, biscuit or swects, 7. Cruct. & For dessert or fancy pieces. 8 Chutney. 4. For dessert ... From The Dixie Cook-Book, 1883, page 479. | |
| Gulf City Cook Book (1878) | Fish "court Bouillon." |
Cut up a large fish and take out the bones; pour over it a cup of vinegar. Chop one onion and some parsley; fry these in hot lard, with red and black pepper, a ... From Gulf City Cook Book, 1878, page 22. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fish and Vegetable Chowder |
3 lbs. fish 2 cups diced potatoes 4cup chopped onion + cup chopped salt pork Cut fish into small pieces. 1 smoked haddock i cup samp, which has been soaked over night ... From Foods That Will Win the War and How to Cook Them, 1918, page 119. | |
| Simple Italian Cookery (1912) | Fish Broth |
(Brodo di Pesce) liberal pound of 1 quart of water codfish, or any other lean fish for boiling is thoroughly cooked; strain and From Simple Italian Cookery, 1912, page 13. | |
| The International Cook Book (1906) | Fish Broth with Sago |
Porgies, Dominicaine Potatoes, Colbert (2093) Beef a la Mode (534) Tomatoes en Ragout (881) Fondue-Suisse (479) SATURDAY, SECOND WEEK OF AUGUST 675 2255. FISH BROTH WITH ... From The International Cook Book, 1906, page 692. | |
| Housekeeping in Old Virginia (1879) | Fish Chowder |
Fry a few slices of salt pork, cut the fish in small pieces, pare and slice the potatoes, add a little onion chopped fine. Place all in layers in the kettle; season with ... From Housekeeping in Old Virginia, 1879, page 107. | |
| Housekeeping in Old Virginia (1879) | Fish Chowder |
Take any large fish, and cut in thin slices, lay some slices of fat bacon at the bottom of the pot and then a layer of fish, onions, cracker dust, red and black pepper, ... From Housekeeping in Old Virginia, 1879, page 108. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fish Chowder |
Five pounds of any kind of fish, (the light salt-water is the best), half a pound of pork, two onions, one quart of sliced potatoes, one quart of water, one pint of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 104. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Fish Chowder |
Cut up one pound o salt pork in pieces one and two inches in size for a large fish, of about six pounds. Cut the fish in pieces the same as the pork; slice in pieces ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 66. | |
| The Dixie Cook-Book (1883) | Fish CHowDer |
The best fish for chowder are haddock and striped bass, although any kind of fresh fish may be used. Cut in pieces over an inch thick and two inches square; place eight ... From The Dixie Cook-Book, 1883, page 160. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fish Chowder |
4 or 5 pounds cod or haddock or | 1 tablespoonful salt. bass. 3g teaspoonful white pepper. 6 potatoes. 1 tablespoonful butter. A 2inch cube of fat salt pork. 1 quart ... From Mrs. Lincoln's Boston Cook Book, 1884, page 181. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fish Chowder |
3 pounds of fish * pound of bacon or ham i tablespoonful of thyme i teaspoonful of i pint of stewed or canned 6 water crackers or three sea biscuit i large-sized onion ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 49. | |
| Boston School Kitchen Text-Book (1887) | Fish Chowder |
1 lb. cod or haddock. 1 inch cube salt pork. Y onion. spk. pepper. 1 tbsp. butter. 1 tsp. Cook the fish bones and head half an hour, then strain From Boston School Kitchen Text-Book, 1887, page 234. | |
| The Boston Cooking-School Cook Book (1896) | Fish Chowder |
4 lb, cod or haddock l)^-inch cube fat salt pork 6 cups potatoes cut in ^-inch 1 tablespoon salt slices, or % teaspoon pepper 4 cups potatoes cut in 3 tablespoons butter ... From The Boston Cooking-School Cook Book, 1896, page 184. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fish Chowder |
1 haddock -weighing five pounds 4 cups hot water 4 cups potato dice \ cup onion dice \ cup salt pork dice 10 buttered crackers Remove head and skin and cut fish into ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 80. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fish Chowder |
One pound of cod or haddock, four small potatoes, one small onion, one thin slice of fat salt pork, one cup of milk and one cup of fish stock, two table¬ spoons of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 308. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fish Chowder |
Cut three pounds of any kind of fresh fish (codfish is especially good), one and one-half pounds of potatoes and one large onion into slices; and half a pound of salt ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 324. | |
| War Economy in Food (1917) | Fish Chowder |
A 3-pouud 4 tablespoons dripping.^. 1 medium onion, chopped fiiuv 1 quart sliced potatoes. 3 cups hot milk. Skin and bone the fish, and cut into inch cubes. Cover the ... From War Economy in Food, 1917, page 25. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fish Chowder |
+ lb. fat salt pork 1 onion 2 cups fish Water to cover 2 cups potatoes, diced Cook slowly, covered, for 4 hour. Add 1 pint of boiling milk and 1 dozen water crackers. fat > From Foods That Will Win the War and How to Cook Them, 1918, page 55. | |
| Aunt Sammy's Radio Recipes (1927) | Fish Chowder |
pounds fish. 1 onion, chopped. 2 cups diced carrots. 3>4 pound salt pork. Cod or haddock is the kind of fish generally preferred for chowder, but any kind of fresh ... From Aunt Sammy's Radio Recipes, 1927, page 42. | |
| Recipes for Sea Food (c. 1910s) | Fish Chowder, No |
a fresh haddock, of three or four pounds, clean it well, and cut in pieces of three inches square. Place in the bottom of your dinner-pot five or six slices of salt ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 81. | |
| The White House Cook Book (1887) | FISH CHOWDER. |
FRY five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put them back into the ... From The White House Cook Book, 1887, page 79. | |
| Gulf City Cook Book (1878) | Fish Chowder.—no |
Take a red or any other firm fish, cut it in pieces about three inches square; one pound and a half of salt pork cut m thin slices; one dozen and a half of Irish ... From Gulf City Cook Book, 1878, page 26. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fish Soup |
1 pound any boiled fish, — salmon, 1 tablespoonful butter. cod, or halibut. 2 tablespoonfuls flour. 1 quart milk. 1 teaspoonful salt. 1 slice onion. 1 saltspoonful ... From Mrs. Lincoln's Boston Cook Book, 1884, page 176. | |
| The White House Cook Book (1887) | Fish Soup |
SELECT a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water, allowing for each pound of fish one quart of water; add an ... From The White House Cook Book, 1887, page 59. | |
| Chinese-Japanese Cook Book (1914) | Fish Soup |
One and one half pounds of fish (any kind); one quarter pound of fat pork; one pound of miso paste (bean and rice paste); one half cupful of syou sauce; one cupful of ... From Chinese-Japanese Cook Book, 1914, page 83. | |
| Common Sense in the Household (1871) | Fkied Eels |
^Prepare as for stewing; roll in fry, in hot lard or dripping, to a light brown. Chowder {jVo. 1). sj« Take a pound of salt pork, cut into strips, and soak in hot water ... From Common Sense in the Household, 1871, page 68. | |
| The Virginia House-Wife (1824) | Fo Make Beef Soup |
Take the hind shin of beef, cut off all the flesh of the leg-bone, which must be taken away entirely, or the soup will be greasy.— Wash the meat clean and Jay it in a ... From The Virginia House-Wife, 1824, page 32. | |
| Gulf City Cook Book (1878) | For a |
Pie.) Put the oysters in their liquor on the they come to a scald take off and put in a sieve to some of the liquor; add butter, flour parsley, and mace; heat and put ... From Gulf City Cook Book, 1878, page 33. | |
| Buckeye Cookery and Practical Housekeeping (1877) | for Fall |
Sunpay.— Breakfust.—Quiail on toast; fricatelli; fried oysters; Saratoga potatoes; Indian griddle cakes with syrup, Boston brown bread; coffee and Vienna chocolate. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 304. | |
| The New England Cook Book (1905) | For Soups and Incidental Preparations |
THE first and great essential to making good soup is stocky or good, fi-esh meat. stock, take the left fi-esh meat, bones large or small, the large ones being cracked, ... From The New England Cook Book, 1905, page 47. | |
| Buckeye Cookery and Practical Housekeeping (1877) | For Spring |
Sunpay.—B —Fried brook-trout; broiled ham; eggs on toast; baked beans and ton brown bread; rice waffles; tea, cofiee, chocolate. Dinner.— Chicken soup; boiled mutton ... From Buckeye Cookery and Practical Housekeeping, 1877, page 303. | |
| Buckeye Cookery and Practical Housekeeping (1877) | For Summer |
Sunpay.— Breakfast —Nutmeg melons; fried fish; boiled plover; saratoga potatoes; sliced tomatoes; Minnesota rolls; bread; coffee and chocolate. Dinner.—Green corn soup; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 303. | |
| The White House Cook Book (1887) | Force Meat Balls for Soup |
ONE cupful of cooked veal or fowl meat, minced; mix with this a handful of fine bread crumbs, the yolks of four hard-boiled eggs rubbed smooth together with a tablespoon ... From The White House Cook Book, 1887, page 57. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Force-Meat Balls for Soup |
1 cup of any cooked meat. Yolk of 1 raw egg. 1 saltsp. each of salt and thyme. A few drops onion juice. - 4g saltspoonful pepper. 1 tablespoonful flour. 1 teaspoonful ... From Mrs. Lincoln's Boston Cook Book, 1884, page 161. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Forced Meat Balls for Turtle Soup—cut Off |
a very small part of the vealy part of a turtle, mince it very fine and mix it with a very small quantity of boned anchovy and boiled celery, the yolks of one or two ... From Good Things to Eat, as Suggested by Rufus, 1911, page 56. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Consomme aux Quenelles Frites |
Ingredients. — 3 pints of clear soup (see Recipe No. 42), % of a Ib. of leg -of veal, or raw chicken, £ an oz. of flour, £ of an oz. of butter, a tablespoonful of good ... From Mrs. Beeton's Book of Household Management, 1861, page 200. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Epinards aux Oeufs Poches |
Ingredients.— 2 01 -, 6 poached eggs, fleurons croutons of fried br< Method. — Prepare the puree according to.\\\ of the preceding three recipes. Poach the eggs in as ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Faisan a la Napolitaine |
Ingredients. — i pheasant, larding bacon, 8 ozs. of macaroni, 6 ozs. of grated Parmesan cheese, 2 ozs. of butter, 2 tablespoonfuls of tomato puree, £ a pint of good ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Filets de Perdreaux Farcis |
Ingredients. — 2 partridges, or the remains of cold roast birds, £ a Ib. of liver farce, No. 398, £ a pint of Espagnole sauce, No. 244 (see Sauces), i 07. of butter, ... From Mrs. Beeton's Book of Household Management, 1861, page 835. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Potage a la Lombardoise |
Ingredients. — 2 ozs. of finely-chopped suet, 2 ozs. of fowl's liver, 2 ozs. of lamb's sweetbread, 2 ozs. of mushrooms, i teaspoonful of finelychopped truffle, i egg, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Potage Paysanne |
Ingredients. — i Ib. of lean beef, i onion sliced, i carrot sliced, £ of a turnip sliced, 2 tomatoes sliced, 2 or 3 strips of celery shredded, 2 ozs. of rice blanched, ... From Mrs. Beeton's Book of Household Management, 1861, page 248. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Potage Paysanne.) Another Method |
Ingredients. — i Ib. of lean beef, i onion, i carrot, i turnip, £ a head of celery, 2 tomatoes, 2 ozs. of boiled rice, seasoning. Method. — Cut the meat into dice-shaped ... From Mrs. Beeton's Book of Household Management, 1861, page 248. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Potage Printaniere Maigre |
Ingredients. — 3 pints of water, i head of lettuce, J of a white-heart cabbage, i carrot, i turnip, i onion, 2 leeks, £ a head of celery, i small cauliflower, 4 ozs. of ... From Mrs. Beeton's Book of Household Management, 1861, page 219. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Puree de Champignons en caisses.^ |
Ingredients. — £ a Ib. of fresh-cut mushrooms, i oz. of butter, 2 tablespoonfuls of rich brown sauce, 2 eggs, salt and pepper. Method. — Wash and peel the mushrooms, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Puree de Courge |
Ingredients. — 2 medium-sized marrows, i oz. of butter, i tablespoonful of cream, flour, salt and pepper. Method. — Boil the marrows in salt and water until tender, and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Puree de Poulet au Riz |
Ingredients. — 4 ozs. of finely-chopped cooked chicken, 2 ozs. of finelychopped cooked ham, 4 ozs. of rice, white stock, 2 tablespoonfuls of cream, salt and pepper, ... From Mrs. Beeton's Book of Household Management, 1861, page 770. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Puree de Topinambours |
Ingredients. — 2 Ibs. of artichokes, i oz. of butter, 2 tablespoonfuls of cream, salt and pepper. Method. — Wash, peel, and boil the artichokes in the same manner as ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Ris d'Agneau en Caisses |
Ingredients. — 1\ Ib. of lambs' sweetbreads, £ a pint of Bechamel sauce (see " Sauces "), stock, cooked green peas, or a lew tahlespoonfuls of spinach puree, a little ... From Mrs. Beeton's Book of Household Management, 1861, page 649. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Ris d'Agneau en Croustade |
Ingredients. — ij Ib. of Iambi' sweetbread-. \ a pint of Bechamel sauce (see " Sauces "), stock, cooked green peas or a little spinach puree, finely-chopped truffle, ... From Mrs. Beeton's Book of Household Management, 1861, page 649. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Soupe au Pain de Lait |
Ingredients. — 2 or 3 stale milk rolls, 2 quarts of stock, 2 eggs, nutmeg, Method. — Grate the crusts of the rolls into a stewpan, pour in the boiling stock, and let it ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Cervelles de Mouton en Matelote |
Ingredients. — 6 sheep's brains, vinegar, salt, a few slices of bacon, i small onion, 2 cloves, a small bunch of parsley, sufficient stock or weak broth to cover the ... From Mrs. Beeton's Book of Household Management, 1861, page 692. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Tomates a Tlndienne |
Ingredients. — 10 ozs. of rice, f of a pint of tomato puree (either tinned or made by passing tomatoes through a fine sieve), breadcrumbs, Method. — Wash the rice, put ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | French "White Soup |
4 lb. fowl % teaspoon peppercorns Knuckle of veal )^ tablespoon salt 3 qts. cold water 1 tablespoon lean raw ham, 1 onion, sliced finely chopped 6 slices carrot 4 ... From The Boston Cooking-School Cook Book, 1896, page 159. | |
| The International Cook Book (1906) | French Flageolets, Cubannaise |
Roast Leg of Mutton, Currant Jelly (522) Pistache Ice Cream (645) Langues de Chats (890) 2710. POTAGE, ROUENNAISE Cut in half-inch squares one pound lean raw mutton, and ... From The International Cook Book, 1906, page 850. | |
| The Boston Cooking-School Cook Book (1896) | French Oyster Soup |
1 quart oysters ^ cup butter 4 cups milk % cup flour 1 slice onion Yolks 2 eggs 2 blades mace Salt and pepper Make same as Oyster Soup, adding yolks of eggs, slightly ... From The Boston Cooking-School Cook Book, 1896, page 170. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | French Paste for Soups |
A preparation for flavoring and coloring soups and comes in small tin boxes. In each box there are litde squares, which look very much like chocolate caramels. One of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 106. | |
| The Creole Cookery Book (1885) | French Soup |
Take the fleshy part of a rump of beef, put it on the fire early in the morning to boil; skim all the grease off; thyme, parsley and salt, put in with the rump; after ... From The Creole Cookery Book, 1885, page 38. | |
| The White House Cook Book (1887) | French Words in Cooking/ |
Aspic:— Savory jelly for cold dishes. Au gratin:— Dishes prepared with sauce and crumbs and baked. Bouchees:—VeTy thin patties or cakes, as name indicates.— mouth-" ... From The White House Cook Book, 1887, page 629. | |
| The International Cook Book (1906) | Fresh Peach Coupes |
2075. LAMB BROTH, ESPERANCE Cut in small square pieces one pound raw, lean lamb, one small carrot, one ditto turnip, one ditto onion and two ditto leeks. Place these in ... From The International Cook Book, 1906, page 637. | |
| Directions for Cookery, in Its Various Branches (1837) | Fricasseed Rabbits |
The best way of cookingrabbits is to fricassee them. Take a couple of fine ones, and cut them up, or disjoint them. Put them into a stew-pan; season them with cayenne ... From Directions for Cookery, in Its Various Branches, 1837, page 140. | |
| The Dixie Cook-Book (1883) | Fron Ware |
One pair of scales. One pot, holding two gallons, with steamer to fit. One pot, holding three gallons, with close-fitting cover, for soup. One preserving kettle, ... From The Dixie Cook-Book, 1883, page 508. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fruit Soup |
1 pint of cranberries or currants i teacupful of dried apples i teacupful of dried pears 1 teacupful of raisins yz pound of sugar Cut the apples and pears into small ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 28. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fry the |
liver and send it in hot. To prepare the soup, commence early morning; put on eight pounds of coarse beef, some bacon, herbs, and a soup, strain it and thicken with a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 49. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | G-reen Turtle Soup |
To two pounds of turtle add two quarts of water, put to boil an a slow fire and cook down to three pints. while with pepper and to Take three hard boiled eggs, slice ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 28. | |
| Chinese-Japanese Cook Book (1914) | Gai Grun Yung Waa |
(Bird’s-nest Soup) One half pound of bird’s nest; one pint of chicken stock; one quarter pound of cooked breast of chicken; one egg; one quarter pound of minced ham; one ... From Chinese-Japanese Cook Book, 1914, page 25. | |
| The White House Cook Book (1887) | Game Soup |
Two GROUSE or partridges, or, if you have neither, use a pair of rabbits; half a pound of lean ham; two medium-sized onions; one pound of lean beef; fried bread; butter ... From The White House Cook Book, 1887, page 44. | |
| Bohemian-American Cook Book (1915) | Garlic Soup |
Old: rop. Cut rye bread in thin slices and fry in butter. Mash three cloves of garlic to a paste with butter and in boiling water and let it simmer a while, then the You ... From Bohemian-American Cook Book, 1915, page 29. | |
| The International Cook Book (1906) | Gateau Guadaloupe |
2756. POTAGE, BARAGUINE Prepare a consomme (No. 52), strain it into another saucepan, dredge in three ounces of sago, mix well while adding and let boil for fifteen ... From The International Cook Book, 1906, page 867. | |
| The International Cook Book (1906) | Gateau, Chambord |
733. STUFFED OLIVES WITH CAVIARE Stone twelve large Queen olives and fill with Russian caviare. Dress on a hors d'ceuvres dish with a few leaves of lettuce and serve. ... From The International Cook Book, 1906, page 227. | |
| The International Cook Book (1906) | Gateau, Constantine |
1540. CONSOMM£, CROUTE AU POT Prepare and strain into another saucepan a consomme (No. 52). Cut into very small square strips two each small red carrots and white ... From The International Cook Book, 1906, page 472. | |
| The International Cook Book (1906) | Gateau, Germaine |
2402. POTAGE OF LAMB, PIEDMONTAISE Cut a pound of raw lean lamb from the shoulder into small dice, pieces; place them in a saucepan with two sound onions cut in small ... From The International Cook Book, 1906, page 743. | |
| The International Cook Book (1906) | Gateau, Mocha |
2950. RABBIT SOUP Remove skin, cut feet, tail and head from a very small fresh rabbit, then cut it in half-inch-square pieces. Place in a saucepan with six branches very ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Gateaux, Jeanne |
1861. OIGNON SOUP, BOURGEOISE Cut four medium, white onions in half, then finely slice them. Heat two tablespoons melted butter in a large saucepan, add onions and cook ... From The International Cook Book, 1906, page 568. | |
| The International Cook Book (1906) | Gateaux, Polonaise |
2100. CLEAR GREEN TURTLE, TOMATE Open a pint can of green turtle, thoroughly heat it in a bain-marie, then cut meat in half-inch-square pieces, place both meat and broth ... From The International Cook Book, 1906, page 645. | |
| Common Sense in the Household (1871) | Gbeen Pea |
(No. 2.) 2 qts. of veal or beef broth. | teaspoonful sugar. qt. shelled peas. Bring the broth to a boil; piit in the peas, and boU for twenty minutes. Add the sugar, and ... From Common Sense in the Household, 1871, page 28. | |
| The Boston Cooking-School Cook Book (1896) | German Chowder |
3 lb. haddock 1 beaten egg 1 quart cold water 1 quart potatoes cut in 2 slices carrot X-i^^ch cubes Bit of bay leaf 2-inch cube fat salt pork Sprig of parsley 1 sliced ... From The Boston Cooking-School Cook Book, 1896, page 186. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | German Style |
I quart of potato slices or cubes. About 3^ a cup of beef broth. 1 teaspoonful of salt. i teaspoonful of mustard. 3^ a teaspoonful of paprica. i teaspoonful of sugar. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 71. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Giblet Soup |
Take a scrag of veal, one dozen giblets, a little hace, pepper, salt, two onions, two carrots; put them into a pot with three quarts of water, and boil it three hours; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 36. | |
| Common Sense in the Household (1871) | GiBLET Soup |
Feet, neck, pinions, and giblets of three chickens, or of two ducks or two geese. 1^ lb. ^ lb. ham. Crack the bones into small pieces, chop the giblets fnoi very fine) ... From Common Sense in the Household, 1871, page 40. | |
| Housekeeping in Old Virginia (1879) | GiBLET Soup |
1 pint dried green English peas. 1 pound giblets. 1 dozen cloves. 1 small piece red pepper. Nearly 1 gallon water. Boil peas slowly seven hours. Add giblets, spices, and ... From Housekeeping in Old Virginia, 1879, page 87. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Giblet Soup |
The giblets from two or three fowl or chickens, any kind of stock, or if there are remains roast chickens, use these; one large onion, two of carrot, one of turnip, two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 97. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Giblet Soup |
2 sets of chicken giblets i pound of lean beef i^ quarts of cold water the livers, open the hearts and remove the clotted blood. Cut open the gizzards, to cut the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 28. | |
| The Southern Cookbook (1912) | Giblet Soup |
Scald and clean three or four sets of goose or duck giblets; then set them on to stew with a scrag of mutton, or of gravy beef, or bone of knuckle of veal, an ox tail, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 175. | |
| Housekeeping in Old Virginia (1879) | Gkeen Pea Soup |
Boil one quart peas in two quarts water, and two thin slices bacon. Wlien done mash through a colander; then put back in the same water, throwing away the slices of ... From Housekeeping in Old Virginia, 1879, page 92. | |
| Mrs. Hale's New Cook Book (1857) | Glaze .—Glaze |
is made like portable soup; a small portion will flavor a pint of water, and, w'ith an onion, parsley, sweet herbs, allspice, and seasoning of salt and Cayenne pepper, ... From Mrs. Hale's New Cook Book, 1857, page 46. | |
| The Epicurean (1894) | Gold Servigl!] |
(2475). CUTLETS 01 LAMB WITH TOMATOED OHAUDFEOID (Cotelettes d'Agneau an Chaudfi'oid Tomate). Fry in Initter a dozen fine sliort-handled spring-lamb cutlets; put some ... From The Epicurean, 1894, page 765. | |
| The International Cook Book (1906) | Golden Buck |
1141. BISQUE OF OYSTER, NASSAU Finely chop three medium Bermuda onions and boil in a saucepan with a pint milk for twenty minutes. Place twenty-four large, freshly ... From The International Cook Book, 1906, page 346. | |
| Gulf City Cook Book (1878) | Gopher Soup |
For a large gopher take two table-spoonfuls of lard, five of flour, and one onion, chopped From Gulf City Cook Book, 1878, page 20. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Green Corn Soup |
One large fowl, or four pounds veal (the knuckle or neck will do), put over fire in one gallon of cold water without salt, cover tightly and simmer slowly till meat ... From Buckeye Cookery and Practical Housekeeping, 1877, page 275. | |
| The Dixie Cook-Book (1883) | Green Corn Soup |
One large fowl, or four pounds veal (the knuckle or neck will do), put over fire in one gallon cold water without salt, cover tightly and simmer slowly till meat slips ... From The Dixie Cook-Book, 1883, page 317. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Green Corn Soup |
6 ears sweet corn, or enough to| ¢ saltspoonful white pepper. make 1 pint raw pulp. 1 teaspoonful sugar. Water to cover the ears. ~ 1 teaspoonful flour. 1 pint milk, or ... From Mrs. Lincoln's Boston Cook Book, 1884, page 174. | |
| La Cuisine Creole (1885) | Green Corn Soup. Very Delicate |
Cut corn from the cob until you have at least a pint; cover it with a quart of sweet milk. Let it boil half an hour, add a teaspoonful of salt, skim it carefully, then ... From La Cuisine Creole, 1885, page 21. | |
| Aunt Babette's Cook Book (1889) | Green Keen Soup |
Soak about -a small teacupful of green kern in a bowl of water over night. Put on the soup, meat as early as eight o'clock in the morning, half -past eight at the latest ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 54. | |
| The Virginia House-Wife (1824) | Green Pea Soup |
Make it exactly as you do the dried pea soup, only in place of the celery-seed, put a handful of mint chopped small, and a pint of young peas which must be boiled in the ... From The Virginia House-Wife, 1824, page 38. | |
| The Virginia House-Wife (1824) | Green Pea Soup |
Make it exactly as you do the dried ped soup, only in place of the celery-seed, put a handful of mint chopped small, and a pint of young peas which must be boiled in the ... From The Virginia House-Wife, 1824, page 50. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Green Pea Soup |
a of green hot with an (The will depend on the age of the peas, but will be from twenty to thirty minutes.) Mash, and add a pint of stock or water. Cook together two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 101. | |
| The Dixie Cook-Book (1883) | Green Pea Soup |
Boil three pints shelled pease in three quarts of water; when quite soft, mash through a colander, adding a little water to free the pulp from the skins; return pulp to ... From The Dixie Cook-Book, 1883, page 320. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Green Pea Soup |
1 quart green peas. 44 saltspoonful pepper. 1 quart water. 4@ teaspoonful sugar. 1 pint milk. 1 tablespoonful butter. 4 teaspoonful salt. 1 tablespoonful flour. Put the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 174. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Green Pea Soup |
i quart of green peas i quart of stock or water Put the peas in boiling water and boil them twenty minutes. Drain and press them through a colander. Put the stock or ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 30. | |
| The White House Cook Book (1887) | Green Pea Soup |
WASH a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, and set it over a moderate ... From The White House Cook Book, 1887, page 50. | |
| Aunt Babette's Cook Book (1889) | Green Pea Soup |
Make your soup stock as usual, adding about a pint of pea pods to the soup. Lay all the other vegetablfs used (in fact, I always save the peapods) into your ice-chest ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 51. | |
| The Southern Cookbook (1912) | Green Pea Soup |
In shelling, divide the old from the young, and put the former, with a bit of butter, and a water in the stewpan, and the old parts of lettuce, an onion or two, a little ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 176. | |
| La Cuisine Creole (1885) | Green Pea Soup, Without Meat, for Lent |
Put two pints of green peas in two quarts of water, boil until the peas are very soft; then add three or four onions, two heads of celery, a carrot, and a turnip, all ... From La Cuisine Creole, 1885, page 18. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Green Pea Timbales |
Press one pint cooked peas through a; add four tablespoons milk or soup stock, few drops of onion juice, salt, pepper, cayenne, and the whites of three eggs, beaten ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 178. | |
| Mrs. Hale's New Cook Book (1857) | Green Peas Soup .—May |
or For the former, boil 3 jiints of peas, ^vith mint, in spring water; rub them through a sieve, put to them 3 quarts of brown gravy soup, and boil together; then add ... From Mrs. Hale's New Cook Book, 1857, page 48. | |
| Common Sense in the Household (1871) | Green Turtle Soup |
A glass of Madeira. Bunch of sweet herbs. Juice of one lemon. 5 qts. of water. Chop lip tlie coarser parts of the turtle-meat, A^-ith the entrails and bones. Add to them ... From Common Sense in the Household, 1871, page 48. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Green Turtle Soup |
The green turtle is highly prized on account of the delicious quality of its flesh; but as it is very large and expensive the canned turtle is more generally used. One ... From Mrs. Lincoln's Boston Cook Book, 1884, page 212. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | GREEN TURTLE SOUP |
The day before you intend to dress the turtle cut off its head; and to do this properly you should hang up the victim with its head downwards, use a sharp knife and make ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 45. | |
| The White House Cook Book (1887) | Green Turtle Soup |
ONE turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts of water, a glass of Madeira. After removing the entrails, cut up the coarser parts of ... From The White House Cook Book, 1887, page 54. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Green Turtle Soup |
1 can green turtle sprig each of savory, marjoram, thyme, and sage 4 cloves, 6 peppercorns blade of mace 1 sliced lemon J cup sherry Separate the green fat from the rest ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 90. | |
| Gulf City Cook Book (1878) | Green-pea Soup.—no |
Put two pounds of veal, lamb, or beef, and a quarter of a pound of fat salt pork sliced thin, into two quarts of water. Set it over a moderate fire, and when it boils ... From Gulf City Cook Book, 1878, page 12. | |
| Gulf City Cook Book (1878) | Green-pea Soup.—no |
Take about four quarts of peas, shell and boil the pods in about as much water as you want soup. When the sweetness is extracted, strain the water, return to the kettle ... From Gulf City Cook Book, 1878, page 12. | |
| Mrs. Beeton's Book of Household Management (1861) | Groseille Verte |
Ingredients. — \ a pint of gooseberry puree, i teaspoonful of lemon juice, vanilla cream No. 2062, spinach greening. Method. — Cook the gooseberries in a stew-jar until ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Creole Cookery Book (1885) | Groundnut Soup |
To half a pint of shelled ground nuts, well beaten up, add two spoonfuls of’ flour, and mix well. Put to them a pint of oysters, and a pint and a half of water, while ... From The Creole Cookery Book, 1885, page 37. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Grouse Soup |
The bones of two roasted grouse and the breast of one, a of any kind or pieces and roasts; three quarts of cold water, two slices of turnip, two of carrot, two large ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 96. | |
| Gulf City Cook Book (1878) | Gumbo |
Fry two fowls, old ones are best, with parsley, onions, pepper, or bacon. Put these into the pot with for the soup, and until the flesh drops off the bone. Just before ... From Gulf City Cook Book, 1878, page 18. | |
| Housekeeping in Old Virginia (1879) | Gumbo |
Put one tablespoonful lard into a pan. Slice two onions and fry tliem in it a few minutes. Have ready a chicken cut up, and fry it in the lard till it slightly browns, ... From Housekeeping in Old Virginia, 1879, page 221. | |
| The Creole Cookery Book (1885) | Gumbo Aux Herbes |
Take equal parts of cabbage leaves, beet leaves, turnip leaves, mustard leaves, spinach, cresses, parsley and green onions; soak' them and wash them thoroughly, and trim ... From The Creole Cookery Book, 1885, page 33. | |
| Gulf City Cook Book (1878) | Gumbo Chou |
Boil the cabbage, take out and chop very fine, sprinkle a put into hot lard with water enough to keep from burning. Add one pint of oysters and oysterliquor, one tea-cup ... From Gulf City Cook Book, 1878, page 19. | |
| The Creole Cookery Book (1885) | Gumbo D’herbes—green Gumbo |
Take equal portions of young cabbage leaves, beet leaves, turnip leaves, mustard leaves, spinach, cresses, parsley,. green onions, and place them in boiling water; when ... From The Creole Cookery Book, 1885, page 32. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Gumbo Filet Powder. Made from the |
Kohl Cannon. Boiled potatoes and cabbage, minced together, and seasoned with butter, pepper, and salt, Okra The green mucilaginous pods of an annual plant, used in the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 525. | |
| Housekeeping in Old Virginia (1879) | Gumbo Filit a la Ckeole |
Put into a deep pot one tablespoonful lard, when hot put ip one tablespoonful flour, stir in until brown, then slice one large onion and fry it till brown; skim out the ... From Housekeeping in Old Virginia, 1879, page 222. | |
| The International Cook Book (1906) | Gumbo of Frogs' Legs, Norman die |
Pickerel en Marinade Potatoes, Anglaise (185) Entrec6tes, Parisienne Tomatoes, Carolina (1952) Little Neck Clam Patties (1232) 2485. GUMBO OF FROGS' LEGS, NORMANDIE ... From The International Cook Book, 1906, page 771. | |
| The White House Cook Book (1887) | Gumbo or Okra Soup |
FEY out the fat of a slice of bacon or fat ham, drain it off, and in it fry the slices of a large onion brown; scald, peel and cut up two quarts fresh tomatoes, when in ... From The White House Cook Book, 1887, page 55. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Gumbo Soup |
Take a shin of veal and an old fowl; put them into a soup pot with two carrots and two turnips sliced, an onion whole, and six quarts of water; boil it five hours; take ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 29. | |
| Mrs. Owen's Illinois Cook Book (1871) | Gumbo Soup |
This is a Southern soup, and can be made in different ways. If made as it should be, it is one of the finest soups that can be made. If it is made of okra the chickens ... From Mrs. Owen's Illinois Cook Book, 1871, page 37. | |
| Housekeeping in Old Virginia (1879) | Gumbo Soup |
1 fried chicken. 1 quart okra, cut -up. 1 bunch parsley. Few celery tops — fry all together. Put in one quart skinned tomatoes. If gallons water, boil to \ gallon. ... From Housekeeping in Old Virginia, 1879, page 88. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Gumbo Soup |
No. i chicken 6 tomatoes or one pint canned tomatoes Y^ pound of ham i tablespoonful of butter ^ cup of rice i^ pints okras From Mrs. Rorer's Philadelphia Cook Book, 1886, page 29. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Gumbo Soup No |
i ^ quarts of cold water 2 dozen okras T/2 pound of ham Cut the chicken up as for a fricassee, dredge the pieces with flour and brown them in the Put them into a soup ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 29. | |
| The International Cook Book (1906) | Gumbo, Arlequin |
Filet of Sole, Mornay Potatoes, Bignon (403) Balotine of Lamb Stuffed with Spinach (1724) Roast Ribs of Beef (126) Escarole Salad (100) Jelly, Macedoine (1303) 2085. ... From The International Cook Book, 1906, page 640. | |
| Housekeeping in Old Virginia (1879) | Gumho Soup |
Fry two fowls, old or young, with parsley, pepper, salt, onion, lard or bacon. Put it in the pot with water sufficient for the soup. One quart sliced okra, scrap of ham ... From Housekeeping in Old Virginia, 1879, page 88. | |
| The National Cookery Book (1876) | H Bes I I St. Valenti Da |
f of stale 1d witho h us Strain off tl s I pepper, salt and ginger Add th 1 pound of suet 1 shredded and choppe | n lig Make a clear flavored with and salt Place th ture ... From The National Cookery Book, 1876, page 30. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Halibut Soup |
i pound of halibut 1 quart of milk Put the fish in a sauce-pan, add the bay leaf, parsley and onion, cover with boiling water and simmer for fifteen minTake the fish ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 44. | |
| The Boston Cooking-School Cook Book (1896) | Halibut Soup |
% cup cold boiled halibut 3 tablespoons butter 1 pint milk 13^ tablespoons flour 1 slice onion % teaspoon salt Blade of mace Few grains pepper Rub fish through a sieve. ... From The Boston Cooking-School Cook Book, 1896, page 179. | |
| The Virginia House-Wife (1824) | Hare Soup |
Cut up two hares, put them into a pot with a piece of bacon, two onions chopped, a bundle of thyme and parsley which must be taken out before the soup is thickened, add ... From The Virginia House-Wife, 1824, page 39. | |
| The Virginia House-Wife (1824) | Hare Soup |
bara Cut up two hares, put them into a pot with a piece of bacon, two onions chopped, a bundle of thyme and parsley which must be taken out before the soup is thickened, ... From The Virginia House-Wife, 1824, page 51. | |
| The Southern Cookbook (1912) | Hare Soup |
Take an old hare that is good for nothing else than soup, cut in pieces, and put it with a pound and a half of lean beef, two or three shank bones of mutton well ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 179. | |
| The Cook's Own Book (1832) | Haricot by Way |
OF Cut a large neck of mutton into two pieces, put die scrag into a Mew pan with a quart of water, four carrots, and it gently over a slow nil the goodness be out of die ... From The Cook's Own Book, 1832, page 140. | |
| Aunt Babette's Cook Book (1889) | Hashed Calf's Lung and Heart |
Lay the lung and heart in water for half an hour and then put on to boil in a soup kettle with your soup meat intended for dinner. When soft, remove from the soup and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 100. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Hasty Tomato Soup |
Boil one quart of milk, and add one cup of canned or cooked tomatoes, also cracker or bread crumbs to thicken suf¬ ficiently. Season with butter, pepper and salt, bring ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 308. | |
| Mrs. Owen's Illinois Cook Book (1871) | Have a |
fine large chicken, it can be put into the water whole, and then dressed for dinner, or it can be cut as for frying; in either case the chicken can be served on the ... From Mrs. Owen's Illinois Cook Book, 1871, page 36. | |
| Aunt Sammy's Radio Recipes (1927) | Heat to |
boiling, then cook in the double boiler eioee"—27—2 (9) about 10 miButes. Celery or any otlier appropriate vegetables may be cooked with the soup. They should be cut up ... From Aunt Sammy's Radio Recipes, 1927, page 13. | |
| The Creole Cookery Book (1885) | Herb Gumbo |
Herbs to be thoroughly boiled together; then chopped fine; put in a pot a tablespoonful of lard; when hot, put in | | wd 1 1b. of brisket of veal; smother slowly for 4 ... From The Creole Cookery Book, 1885, page 240. | |
| Mrs. Beeton's Book of Household Management (1861) | Horly. See Orly |
Hors d'oeuvres (Fr.). Small side dishes, served cold, generally before the soup, in order to create an appetite. They consist of anchovies, caviare, sardines and other ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Epicurean (1894) | Hot Dishes |
First part. — The soup is either consomme in cups, or barley cream, or rice and almond milk. These must be perfectly clear in order to serve them in cups the same as the ... From The Epicurean, 1894, page 28. | |
| The Epicurean (1894) | HOT SIDE DISHES |
The hors-d'oeuvre is composed of certain dishes served after the soup, somewhat taking the place of those formerly called " flying dishes," for they did not appear on ... From The Epicurean, 1894, page 384. | |
| The Boston Cooking-School Cook Book (1896) | How to Bind Soups |
Cream soups and purees, if allowed to stand, separate, unless bound together. To bind a soup, melt butter, and when bubbling add an equal quantity of flour; when well ... From The Boston Cooking-School Cook Book, 1896, page 153. | |
| The Boston Cooking-School Cook Book (1896) | How to Clear Soup Stock |
Whites of eggs slightly beaten, or raw, lean beef finely chopped, are employed for clearing soup stock. The albumen found in each effects the clearing by drawing to ... From The Boston Cooking-School Cook Book, 1896, page 152. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | How to clear Soup Stock |
Allow the white and shell of one egg for two quarts of' strained Beat the white, add crushed shell and the cold stock, pour into kettle, set over the fire, and stir ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 69. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | How to Crumb |
; Egg and Crumb For crumbing, dried crumbs wliich have been pounded or rolled fine and then are best. The bread may be broken in pieces and dried in the oven or merely ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 36. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Make Soups |
Good meat is essential to good soup. It should be well boiled by the long and slow process, that the essence of the meat may be drawn out thoroughly, and the be skimmed ... From Mrs. Porter's New Southern Cookery Book, 1871, page 35. | |
| Manual for Army Cooks (1896) | How to Save Drippings |
A nutritious and palatable soup can be made from the drippings of roasted meats. Mutton fat is not suitable for drippings, being too strongly flavored. When meat has ... From Manual for Army Cooks, 1896, page 29. | |
| The Boston Cooking-School Cook Book (1896) | Hygienic Soup |
6 cups White Stock III 2 tablespoons butter ^ cup oatmeal 2 tablespoons flour 2 cups scalded milk Salt and pepper Heat stock to boiling-point, add oatmeal, and boil one ... From The Boston Cooking-School Cook Book, 1896, page 160. | |
| Bohemian-American Cook Book (1915) | I'arfiolem |
Cut two pounds of veal steak or shoulder into pieces and stew half an hour. Clean and take apart one large or two small heads of cauliflower and stew in beef Blend ... From Bohemian-American Cook Book, 1915, page 75. | |
| Mrs. Hale's New Cook Book (1857) | I'ish Soups .—Good |
soups may be made by simmering a cod’s head, or any fish, in water enough to cover the fish; adding pepper and salt, mace, an onion, celery, parsley, and sweet When ... From Mrs. Hale's New Cook Book, 1857, page 60. | |
| The Cook's Own Book (1832) | I'mely-minced |
or the peel of a quarter of a sin. ill pared as thin as possible, half a tea-spoonful of salt, and a blade of pmimled mace; to it, rub a table-spoonful of Hour into of; ... From The Cook's Own Book, 1832, page 233. | |
| Bohemian-American Cook Book (1915) | I. Ordinary Beef Soup |
Ohi/ejná istá hovzí Wash two pounds of beef in clear cold water will do for six people) and pound lightly with a wooden pounder for the purpose. Place the meat in two ... From Bohemian-American Cook Book, 1915, page 14. | |
| The International Cook Book (1906) | Iced Lemon en Surprise |
1957. CREAM OF STRING BEANS Thoroughly wash and drain a quart fresh string beans, plunge them in boiling water for ten minutes, drain, place in a saucepan with two ... From The International Cook Book, 1906, page 599. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Iced Tomato Bouillon |
2,% lbs. lean beef from round 2 lbs. marrow-bone 2 quarts cold water 1 can tomatoes 1 teaspoon peppercorns 1 tablespoon salt From Catering for Special Occasions, with Menus and Recipes, 1911, page 132. | |
| The Cook's Own Book (1832) | If a Thickened Soup |
is preferred, take table-spoonfuls of the fat the top of the pot, and four spoonfuls of mix it smooth then by it soup, Vkhich for ten at it well and pass it a or 6ne ... From The Cook's Own Book, 1832, page 247. | |
| Mrs. Porter's New Southern Cookery Book (1871) | If the |
patient can take nothing but liquids, this makes a good drink when strained. Baeley-Water.—Well wash two of pearl barley; it a few minutes in half a pint of water, which ... From Mrs. Porter's New Southern Cookery Book, 1871, page 425. | |
| Rumford Complete Cook Book (1908) | If the |
first liquor which runs through the is not quite clear pass it through again. Remove any grease that may be on top of the soup by passing small of blotting or tissue ... From Rumford Complete Cook Book, 1908, page 25. | |
| Manual for Army Cooks (1896) | Iiutton or Iamb Broth |
4 lbs. lean mutton or lamb. 1 gallon cold water. 1 onion, sliced. 2 gills rice. Pepper. salt, parsley, and thyme. Time, four to four and one-half hours. Cut the mutton ... From Manual for Army Cooks, 1896, page 65. | |
| Larkin Housewives' Cook Book (1915) | Impend Fish Chowder |
Take two pounds of halibut or fresh codfish. Wash, remove the skin and bones, and chop coarsely. Also chop one pound of salt pork or Larkin Bacon, six medium-sized ... From Larkin Housewives' Cook Book, 1915, page 12. | |
| The Boston Cooking-School Cook Book (1896) | Imperial Soup * |
4 cups White Stock III i^ teaspoon peppercorns 2 cups stale bread crumbs Bit of bay leaf 2 stalks celery, broken in pieces Blade of mace 2 slices carrot, cut in cubes 1 ... From The Boston Cooking-School Cook Book, 1896, page 162. | |
| The Picayune Creole Cook Book (1901) | In making Turtle Soup, Green Tur |
tle is always the best for this purpose. Select two pounds of Green Turtle meat, if the turtle is not bought whole. This amount will make a soup for six persons. ... From The Picayune Creole Cook Book, 1901, page 32. | |
| Rumford Complete Cook Book (1908) | In the event of the |
meat being more than ordinarily salt, the first water is sometimes thrown away when it reaches point, and fresh added. The in fresh meat has been boiled makes a good ... From Rumford Complete Cook Book, 1908, page 42. | |
| The White House Cook Book (1887) | Irish Potato Soup |
PEEL and boil eight medium-sized potatoes with a large onion sliced, some herbs, salt and pepper; press all through a colander; then thin it with rich milk and add a ... From The White House Cook Book, 1887, page 57. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Irom the |
the to the and simmer two hours longer. Cut the meat into handsome pieces, roll in fry in the butter till a rich brown. Set aside for the present. Slice the onions, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 94. | |
| Mrs. Hale's New Cook Book (1857) | Isinglass.—Boil |
1 oz. of isinglass shavings, 40 Jamaica pep« pers, and a bit of brown crust of bread, in a quart of water, to a pint, and strain it. This makes a pleasant jelly to keep ... From Mrs. Hale's New Cook Book, 1857, page 447. | |
| The Epicurean (1894) | Jambalaia of |
— legs a la Sauluiere — bigarrures 590 — • legs, American style — deviled 590 — legs, as cutlets with olives,590 — legs as ducklings 708 — legs in papers 597 — legs, ... From The Epicurean, 1894, page 900. | |
| Dainty Desserts for Dainty People (c. 1910s) | Jellied Chicken Bouillon |
Make a well seasoned stock from a young fowl, adding celery salt or chopped parsley if an additional flavor is desired. Soak three-fourths teaspoonful Knox Sparkling ... From Dainty Desserts for Dainty People, c. 1910s, page 42. | |
| The International Cook Book (1906) | Jerusalem Artichokes, Persillade |
Asparagus (canned). Vinaigrette Coffee Ice Cream (1616) Lady-Fingers (150) 2199. CONSOMM£ BRUNOISE WITH BARLEY Prepare, strain into another saucepan and keep simmering a ... From The International Cook Book, 1906, page 675. | |
| Aunt Sammy's Radio Recipes (1927) | Juice of |
)/2 lemon. Cook the veal at simmering point until tender. Separate the meat from the bones. Put the meat through the grinder, using the fine knife. Soak the gelatm in yi ... From Aunt Sammy's Radio Recipes, 1927, page 36. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Julienne Soup |
1 quart stock. 4g teaspoonful salt. 1 pint mixed vegetables. 4g saltapoonful pepper. Cut the celery into thin slices, the turnip into quarterinch dice, and the carrot ... From Mrs. Lincoln's Boston Cook Book, 1884, page 156. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Julienne Soup |
2 onions or 6 young leeks 2 carrots i head of cauliflower T turnip' i head of lettuce The part of ^ a gill of green peas a head of celery ^ a gill of asparagus heads ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 19. | |
| The White House Cook Book (1887) | Julienne Soup |
CUT carrots and turnips into quarter-inch pieces the shape of dice; also celery into thin slices. Cover them with boiling water; add a teaspoonful of salt, half a ... From The White House Cook Book, 1887, page 45. | |
| The Boston Cooking-School Cook Book (1896) | Julienne Soup |
To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted ... From The Boston Cooking-School Cook Book, 1896, page 156. | |
| The Cook's Own Book (1832) | Keep the |
fowl hot, lay it in the middle of a dish, and the rice round it the broth. The less liquor the fowl is done with, the better. Serve with gravy, or parsley and butter for From The Cook's Own Book, 1832, page 124. | |
| Manual for Army Cooks (1896) | Kidney Soup |
2 ox kidneys. t pound suet. 5 ounces sugar. i ounce pepper. 3½ gallons water. Chop up the suet and onions and place them in the boiler and let them fry; cut up the ... From Manual for Army Cooks, 1896, page 71. | |
| The Boston Cooking-School Cook Book (1896) | Kornlet Soup |
1 can kornlet 1 tablespoon chopped onion 1 pint cold water 4 tablespoons flour 1 quart milk, scalded 1% teaspoons salt 4 tablespoons butter Few grains pepper Cook ... From The Boston Cooking-School Cook Book, 1896, page 180. | |
| Bohemian-American Cook Book (1915) | Kriqjovl-a |
Boil a cup of barley. When done, put it in another pan, add a little piece of good and mix Then add two quarts of hot beef soup, strain and add a pinch of mace. Beat six ... From Bohemian-American Cook Book, 1915, page 21. | |
| The New England Cook Book (1905) | L. Slade Co., and |
others, for especial purpose. helps and a sufficient quantity of stock on hand, a choice, rich soup of any variety may be gotten up in thirty minutes. Beef Soup.—Boil a ... From The New England Cook Book, 1905, page 49. | |
| The International Cook Book (1906) | Lamb Broth with Barley |
Halibut, Hollandaise Potatoes, Chdteau (208) Squabs en Casserole (124) Eggplant, Sacramento Roast Ribs of Beef (126) Lettuce Salad (148) Gele"e Angelique 1776. LAMB ... From The International Cook Book, 1906, page 541. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lamb Soup |
Put into a stew-pan the leg or neck and breast of lamb after washing; add (according to the quantity of soup you wish of six or turnips pared, washed and cut into small ... From Mrs. Porter's New Southern Cookery Book, 1871, page 40. | |
| The International Cook Book (1906) | Lamb Steaks, Puree of Chestnuts |
Gelee aux Cerises 1017. POTAGE PRINTANIER Prepare and strain a consomme (No. 52) into another saucepan. With a small Parisian potato scoop take out all you can from two ... From The International Cook Book, 1906, page 313. | |
| The Creole Cookery Book (1885) | Lamb’s Head Soup |
Prepare the head, and put to it 2 quarts of water; boil it until the head becomes so tender that the bones may be taken out. Then cut it into small pieces and put them. ... From The Creole Cookery Book, 1885, page 41. | |
| The Boston Cooking-School Cook Book (1896) | Leek and Potato Soup |
1 bunch leeks 2)^ cups potatoes 1 cup celery 2 tablespoons butter 23^ tablespoons butter 2 tablespoons flour 1 quart milk Salt and pepper Cut leeks and celery in very ... From The Boston Cooking-School Cook Book, 1896, page 181. | |
| The International Cook Book (1906) | Leek Soup au Gratin |
Fresh Mackerel, Meuniere Potatoes, Bohemienne (1314) Beef Braise" au Pain Perdu (1921) Cauliflower, Sauce Mousseline (210) Roast Snipes on Canape's (213) Vanilla Ice ... From The International Cook Book, 1906, page 807. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Left-over Soup |
Bones and trimmings from a 6-, 4 cloves. pound roast of beef. 4 peppercorns. 2 cold mutton-chops. 1 cold fried egg. The flank end of asirloin steak, | 2 baked apples. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 156. | |
| Foods That Will Win the War and How to Cook Them (1918) | Legume Soup |
tablespoons flour, plus cup tomato 1 cup dried peas, beans or lentils 3 qts. cold water 1 tablespoon onion pulp 1 ham bone or 4 pound smoked sausage AH DD DD DD et Wash ... From Foods That Will Win the War and How to Cook Them, 1918, page 115. | |
| The International Cook Book (1906) | Lemon Soup, Lie'e |
Kingnsh Bercy (2249) Potatoes, Marquise (1044) Fricandeau of Veal with Sorrel (1399) 2645. " LEMON SOUP, LIE'E Singe, cut off head and draw a tender two-and-a-half-pound ... From The International Cook Book, 1906, page 828. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Lenten Dishes |
champagne to nearly cover them, add an onion stuck with three or four cloves, a clove of garlic, a bunch of sweet herbs, and a little of the skimmings of the chicken ... From Good Things to Eat, as Suggested by Rufus, 1911, page 57. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lentil Soup |
1 pint of lentils Sprig of thyme Wash the lentils and soak them over night. In the morning drain off the water, add the stock and simmer gently the lentils are tender, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 20. | |
| Simple Italian Cookery (1912) | Lentil Soup |
(Brodo di Lenticchie) of dried }4 tablespoon of butter lentils 2 tablespoons of cream Meat stock Cover the lentils with water and boil until they are quite soft. Pass ... From Simple Italian Cookery, 1912, page 14. | |
| Boston School Kitchen Text-Book (1887) | Lesson Xx. — Table Maxxeks |
lest in bending your arm to put the end of the sj^oon in your mouth you interfere your next neiglibor. Dip it into plate from of toward you, and thus avoid dripping the ... From Boston School Kitchen Text-Book, 1887, page 255. | |
| Boston School Kitchen Text-Book (1887) | Lesson Yil — Soups |
gentle heat, continued steadily and for a long time, will dissolve the gelatinous portions. The water must bubble slightly, for if the temperature be allowed to fall too ... From Boston School Kitchen Text-Book, 1887, page 119. | |
| Mrs. Hale's New Cook Book (1857) | Let a |
in the soup, and serve this with it. It should be as thick as middling cream, and, if thus made of the vegetables above mentioned, will make a very delicate white ... From Mrs. Hale's New Cook Book, 1857, page 43. | |
| Presbyterian Cook Book (1873) | Lewis G. Evans |
Fry out three rashers of pickled pork in the pot you make the chowder; add to it three potatoes and two onions, both sliced; cover with water; boil until they are nearly ... From Presbyterian Cook Book, 1873, page 26. | |
| Bohemian-American Cook Book (1915) | Liebig's |
Extract, strain and pour over the meat. 238. MUTTON BRISKET WITH RICE. hrudí s rýží. Trim a mutton brisket, cut off the lower bone and parboil the meat fifteen minutes ... From Bohemian-American Cook Book, 1915, page 86. | |
| Mrs. Beeton's Book of Household Management (1861) | Lievre Roti |
Ingredients. — i hare, larding bacon, veal forcemeat (see Forcemeats),;>int of brown sauce (see Sauces, No. 233) I glass of port, red curjelly, butter or fat for ... From Mrs. Beeton's Book of Household Management, 1861, page 861. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Bisque |
2 lb. lobster K cup butter 2 cups cold water J^ cup flour 4 cups milk lli teaspoons salt Few grains of cayenne Remove meat from lobster shell. Add cold water to body ... From The Boston Cooking-School Cook Book, 1896, page 173. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lobster Bisque |
pepper, cayenne and nutmeg 2 tablespoons Madeira Cook lobster, rice and white stock twenty minutes; press a Thicken milk flour and cooked together; add seasonings. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 82. | |
| Recipes for Sea Food (c. 1910s) | Lobster Bisque. — Cover |
two lobsters weighing about one and one-half pounds each with boiling water. Add one spoonful of salt, one head of celery, one small bouquet, half an onion, and six ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 154. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Chowder |
2 lb. lobster 4 cups milk 3 tablespoons butter 1 slice onioii 2 common crackers, 1 cup cold water finely pounded Salt Paprika or cayenne Remove meat from lobster shell ... From The Boston Cooking-School Cook Book, 1896, page 186. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lobster Chowder |
2 cups lobster meat salt, cayenne, blade of mace 1 cup salt pork fat 1 cup hot cream Cook onion in salt pork fat; melt butter; add fiour, milk and seasonings, and cook ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 81. | |
| Recipes for Sea Food (c. 1910s) | Lobster Chowder. — Meat of one |
lobster, picked out from the shell and cut bits, one quart of milk, six Boston crackers split and buttered, one even teaspoonful of salt, one scant quarter teaspoonful ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 154. | |
| The New England Cook Book (1905) | Lobster Chowder.— Meat of one |
picked out from the shell and cut into bits, one quart of milk, six Boston crackers split and one even teaof salt, one scant quarter-teaspoonful of cayenne, two ... From The New England Cook Book, 1905, page 67. | |
| Directions for Cookery, in Its Various Branches (1837) | Lobster Soup |
Have ready a good broth made of a knuckle of veal boiled slowly in as much water as will cover it, till the meat is reduced to rags. It must then be well strained. ... From Directions for Cookery, in Its Various Branches, 1837, page 39. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Lobster Soup |
“Take a shin of veal, two carrots, two onions, pepper, salt, mace, and four quarts of water. Boil it three or four hours. Break up a large lobster, take the meat out of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 30. | |
| Common Sense in the Household (1871) | Lobster Soup |
2 qts. veal or chicken broth, well strained. 1 large lobster. Boil the lobster and extract the meat, setting aside the coral in a cool place. Cut or choj) uj) the meat ... From Common Sense in the Household, 1871, page 48. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lobster Soup |
To boil a lobster put it in a fish-kettle and cold water, cooking it on a quick Remove the small bladder found near the head, and take out a small vein found immediately ... From Mrs. Porter's New Southern Cookery Book, 1871, page 51. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lobster Soup with Stock |
One or large table -spoonfuls of butter and three of flour, a speck of cayenne, white pepper and salt to taste. Break up the body loboter, and cut scraggy parts of the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 103. | |
| The White House Cook Book (1887) | Lobster Soup, or Bisque |
HAVE ready a good broth made of three pounds of veal boiled slowly in as much water as will cover it, till the meat is reduced to shreds, It must then be well strained. ... From The White House Cook Book, 1887, page 60. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Lobster Soup, or Bisque of Lobster |
2 pounds lobster. 1 teaspoonful salt. 1 quart milk. 1 saltspoenful white pepper. 1 tablespoonful butter. 14 saltspoonful cayenne pepper. 2 tablesp. flour or cornstarch. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 176. | |
| Mrs. Beeton's Book of Household Management (1861) | Loio Household Management |
puree, and add the pineapple dice. Dissolve the gelatine and sugar in the water, add the lemon-juice, and when sufficiently cool, stir it lightly into the cream, etc. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Woman Suffrage Cook Book (1886) | Lucy Goddard |
Sou Put a piece of good, juicy beef, say four or five pounds, into a middling-sized pot, with one cupful of oatmeal, one or two onions, pepper and salt, boil until the ... From The Woman Suffrage Cook Book, 1886, page 37. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Luncheon Dishes |
LUNCHEON SURPRISE—Line buttered muffin cups with hot boiled rice about half an inch thick. Fill the centers with minced cooked chicken seasoned with salt and pepper and ... From Good Things to Eat, as Suggested by Rufus, 1911, page 52. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Macaroni Soup |
1 quart stock. 1 teaspoonful salt. 8 or 4 sticks macaroni. 46 saltspoonful pepper. Cook the macaroni in boiling salted water, about half an hour, or until tender; drain, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 157. | |
| The White House Cook Book (1887) | Macaroni Soup |
To a rich beef or other soup, in which there is no seasoning other than pepper or salt, take half a pound of small pipe macaroni, boil it in clear water until it is ... From The White House Cook Book, 1887, page 54. | |
| Directions for Cookery, in Its Various Branches (1837) | Maccaroni Soup |
This also is made of clear gravy soup. Cut up and boil the maccaroni by itself in little water, allowing a quarter of a pound to a quart of soup. The pieces should be ... From Directions for Cookery, in Its Various Branches, 1837, page 26. | |
| The International Cook Book (1906) | Madeleine Commercy |
Glace a 1' Orange 2303. BALANK TSORBASSI (Fisn SOUP) Procure a head of either salmon or bass (fresh) and place in a saucepan with a sliced carrot, a sliced onion, two ... From The International Cook Book, 1906, page 709. | |
| The International Cook Book (1906) | Madeleine with Almonds |
1397. CONSOMME" TOMATE" Prepare and strain a consomme into a saucepan (No. 52). Place a pint tomato sauce (No. 16) in a small saucepan and let reduce on the range to ... From The International Cook Book, 1906, page 428. | |
| Mrs. Beeton's Book of Household Management (1861) | Management Op a Household Stock-pot |
For most cooking operations stock is in constant demand to form the basis of a soup, a sauce or gravy. Recipes for making excellent stocks (including white stock or ... From Mrs. Beeton's Book of Household Management, 1861, page 180. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Manhattan Clam Bouillon |
2 qts. clams in shells i cup cream 2,yi tablespoons flour Wash clams, put in kettle with one-half cup cover, and cook shells open. Strain liquor through double thickness ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 62. | |
| Dainty Desserts for Dainty People (c. 1910s) | Marron Bisque |
i cup cold milk. 1 cup scalded milk. 1 cup prepared French chestnuts. in cold milk ten minutes. Add yolks of eggs, slightly beaten, to scalded milk; then add soaked ... From Dainty Desserts for Dainty People, c. 1910s, page 28. | |
| Larkin Housewives' Cook Book (1915) | Marrow Bean Soup |
When boiling beans for dinner save the water and use with left-over beans for soup. Put beans with the water through colander, allow one quart of milk to every pint of ... From Larkin Housewives' Cook Book, 1915, page 10. | |
| The Jewish Manual (1846) | Matso Soup |
Boil down half a shin of beef, four pounds of gravy beef, and a calf’s foot may be added, - if approved, in three or four quarts of water; season with celery, carrots, ... From The Jewish Manual, 1846, page 38. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Mbs. Fisher's |
take a tablespoonful of dry flour and brown it in the fat, stirring it around, then pour water in and stir till the gravy is as thin as soup. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 26. | |
| The International Cook Book (1906) | Me'ringue Panache's |
2293. GRECIAN MUTTON BROTH Cut a pound lean raw mutton in small squares, place in a saucepan, add two seeded, chopped green peppers, two chopped onions and three chopped ... From The International Cook Book, 1906, page 705. | |
| Chinese-Japanese Cook Book (1914) | Meanwhile the |
cooked chicken meat is well pounded; so as not to be in large or hard pieces, and a cupful of the cold stock is added to it. Next the bird’s nest is taken from the cold ... From Chinese-Japanese Cook Book, 1914, page 25. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Meatiess Bean Soup |
Parboil one pint beans, drain off the water, add fresh, let boil until perfectly tender, season with pepper and salt, add a piece of butter the size of a walnut, or more ... From Buckeye Cookery and Practical Housekeeping, 1877, page 273. | |
| The Dixie Cook-Book (1883) | Meatiess Tomato Soup |
One quart tomatoes, one of water; stew till soft; add tea-spoon soda, allow to effervesce, and add quart of boiling milk, salt, butter, and pepper to taste, with a ... From The Dixie Cook-Book, 1883, page 321. | |
| Mary Elizabeth's War Time Recipes (1918) | Meatless Broth |
4 quarts water (or water in which vege tables, rice or potatoes have been cooked) ¥% cup diced carrots Y cup diced turnips Y cup diced celery 1 onion (chopped) 1 green ... From Mary Elizabeth's War Time Recipes, 1918, page 41. | |
| The Dixie Cook-Book (1883) | Meattess Bean Soup |
Parbvil one pint beans, drain off the water, add fresh, Ict boil until perfectly tender, season with pepper and salt, add a piece of butter the size of a walnut, or more ... From The Dixie Cook-Book, 1883, page 316. | |
| Directions for Cookery, in Its Various Branches (1837) | Meg Merrilies' Soup |
four pounds of venison, or cannot procure venison you may substitute the lean of fresh beef or mutton. Season it with pepper and salt, put it into a large pot, (break ... From Directions for Cookery, in Its Various Branches, 1837, page 29. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Meg Merrilies’ Soup |
One hare, one grouse, four onions, one small carrot, four slices of turnip, a bouquet of sweet herbs, three table-spoonfuls of rice flour, four table-spoonfuls of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 94. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Meratiess Tomato Soup |
One quart tomatoes, one of water; stew till soft; add tea-spoon soda, allow to effervesce, and add quart of boiling milk, salt, butter, and pepper to taste, with a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 278. | |
| Manual for Army Cooks (1896) | Micellaneous Hints |
Bread and soup are the great items of a soldier's diet in every situation; to make them well is an essential part of his instruction. Those great scourges of camp-scurvy ... From Manual for Army Cooks, 1896, page 261. | |
| Directions for Cookery, in Its Various Branches (1837) | Milk Soup |
Boil two quarts of milk with a quarter of a pound of sweet almonds, and two ounces of bitter ones, blanched and broken to pieces, and a large of cinnamon broken up. From Directions for Cookery, in Its Various Branches, 1837, page 27. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Milk Soup |
A pint of boiling milk poured over three tablespoons of fine cracker or bread crumbs. Salt to taste. From The Good Housekeeping Woman's Home Cook Book, 1909, page 196. | |
| Aunt Babette's Cook Book (1889) | Milk, or Cream Soup |
Heat a quart or more of milk or cream, add a spoonful of sweet butter and thicken with a spoonful of flour or corn starch, wet with cold milk. Pour boiling over pieces ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 61. | |
| Directions for Cookery, in Its Various Branches (1837) | Miss Leslie's Cookery |
AlwA'YS use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. what less than a quart of water to a pound of meat, is a ... From Directions for Cookery, in Its Various Branches, 1837, page 15. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Miss P.veloa’s New Cook Book |
add the cream to them and stir into the soup. Cook three have no use case add a table-spoonful of butter at the same time. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 100. | |
| Directions for Cookery, in Its Various Branches (1837) | Mix the |
egg and almonds with the chopped chicken and grated bread, and pound all in a mortar till it is w^ell incorporated. the soup from the meat and fowl, and stir this ... From Directions for Cookery, in Its Various Branches, 1837, page 29. | |
| Common Sense in the Household (1871) | Mix with |
these two eggs beaten very light, flour your hands, and make this paste into balls about the size of a pigeon's egg. Throw them into the soup five before you take it; in ... From Common Sense in the Household, 1871, page 40. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mixed Stock |
Put the trimmings of your fresh meats and the bones and tough pieces left from roasts or broils into the soup pot with one quart of water to every two pounds of meat and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 87. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mixed Vegetable Soup |
1 quart stock. 1 cup strained tomatoes. 1 quart boiling water. 1 tablespoonful chopped parsley. 1 cup each chopped onion, carrot, | 1 teaspoonful sugar, and celery. 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 158. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mock Bisque Soup |
A can of tomato, of a table-spoonful of flour, butter the size of an egg, pepper and salt to taste, a teaspoonful of soda. Put the tomato on to stew, and the milk in a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 99. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mock Bisque Soup |
4g can tomatoes. 1 tablespoonful cornstarch. 1 quart milk. 1 teaspoonful salt. 4% cup butter. 4g saltspoonful white pepper. Stew the tomatoes until soft enough to strain ... From Mrs. Lincoln's Boston Cook Book, 1884, page 171. | |
| The Boston Cooking-School Cook Book (1896) | Mock Bisque Soup |
2 cups raw or canned tomatoes Bit of bay leaf 2 teaspoons sugar ^ cup stale bread crumbs % teaspoon soda 4 cups milk 3^ onioD, stuck with 6 cloves )^ tablespoon salt ... From The Boston Cooking-School Cook Book, 1896, page 183. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Mock Bisque Soup |
One quart of tomatoes cooked tender in one quart of water. Strain this and put the liquor back upon the stove; add one teaspoon of soda, a little butter, salt and pepper ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 324. | |
| The Picayune Creole Cook Book (1901) | Mock Eggs for Turtle Soup |
Should the turtle possess no eggs, the following method of making “mock eggs” is often used: Break and beat thoroughly one fresh egg, then take the yolks of three ... From The Picayune Creole Cook Book, 1901, page 33. | |
| Manual for Army Cooks (1896) | Mock Oyster Soup |
Mash one quart of canned tomatoes through a colander and boil them for about twenty minutes. Season well with cayenne pepper and salt. While the tomatoes are boiling add ... From Manual for Army Cooks, 1896, page 69. | |
| Housekeeping in Old Virginia (1879) | Mock Terrapin Soup |
Cut up two pounds roast or boiled beef in small pieces. Put one large teacup new milk, one large teacup of wine, a piece of butter size of an egg (rolled in flour), a ... From Housekeeping in Old Virginia, 1879, page 80. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mock TurtLe or CaLr’s-HEAD Soup |
Lay one large calf’s head well cleaned and washed, and four pig’s feet, in bottom of a large pot, and cover with a gallon of water; boil three hours, or until flesh will ... From Buckeye Cookery and Practical Housekeeping, 1877, page 275. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mock Turtle Soup |
Take a nicely skinned and cleaned calf's head, soak it in a little salt and water over night, rinse it before putting it on the iire; have a large dinner pot of cold ... From Mrs. Owen's Illinois Cook Book, 1871, page 35. | |
| Housekeeping in Old Virginia (1879) | Mock Turtle Soup |
Put on beef and boil very tender; take out, chop fine, and put back to boil. Put potatoes, mace, cloves, cinnamon, parsley, thyme, spice, celery seed, and ten ... From Housekeeping in Old Virginia, 1879, page 80. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mock Turtle Soup |
1 calf’s head. 1 carrot. 4 quarts cold water. 1 turnip. 1 tablespoonful salt. Celery root. 6 cloves.. 2 tablespoonfuls butter. 6 peppercorns. 2 tablespoonfuls flour. 6 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 161. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mock Turtle Soup |
calf's head pound of calf's liver 3 quarts of cold water calf's heart 4 even tablespoonfuls of flour bay leaf i tablespoonful of Worcestershire sauce Bunch of pot-herbs ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 30. | |
| Aunt Babette's Cook Book (1889) | Mock Turtle Soup |
Make a rich bouillon from three to four pounds of meat and a calf's head, which had better be boiled the day previous, add celery root, an onion, a few cloves, two bay ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 48. | |
| The Boston Cooking-School Cook Book (1896) | Mock Turtle Soup |
1 calf's head ^ 2 cups brown stock 6 cloves ^ cup butter % teaspoon peppercorns % cup flour 6 allspice berries 1 cup stewed and strained 2 sprigs thyme tomatoes y^ cup ... From The Boston Cooking-School Cook Book, 1896, page 167. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mock Turtle Soup |
1 calf's head 2 quarts cold water 1 teaspoon vinegar 2 tablespoons carrot 2 tablespoons celery 2 tablespoons turnip 2 sprigs parsley 2 tablespoons chopped ham 6 ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 90. | |
| The White House Cook Book (1887) | Mock Turtle Soup, of Calf's Head |
SCALD a well-cleansed calf's head, remove the brain, tie it up in a cloth, and boil an hour, or until the meat will easily slip from the bone; take out, save the broth; ... From The White House Cook Book, 1887, page 53. | |
| The Appledore Cook Book (1872) | Mock Turtle Soup." |
Take the brains from a calf's head, and put them in a bowl of cold water; wash the head, and let it stand in a pan of cold water two hours; then put it in the ... From The Appledore Cook Book, 1872, page 127. | |
| The Good Housekeeper (1841) | Mock Turtle Soup.* |
Scald and clean thoroughly a calve’s head with the skin on; boil it gently one hour in four quarts of water, skimming it well. Take out the head, and when almost cold, ... From The Good Housekeeper, 1841, page 62. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mock-tuetle Soup |
Scald a calf's head, and wash it it in a large pot of water for half an hour, then cut all the off by itself: the tongue out; take the broth made of a knuckle of veal, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 50. | |
| Common Sense in the Household (1871) | Mock-Turtle ok Calf's Head Soup |
»J* 1 large calf's head, well cleaned and washed. 4 pig's feet, <' " " " This soup should always be pi-epared the day before it is to be served up. Lay the head and feet ... From Common Sense in the Household, 1871, page 39. | |
| Gulf City Cook Book (1878) | Mock-turtle Soup |
Take about two pounds of beet, lamb, fowl, pig's-head, or tongue; any of these kinds of meat will make good soup. Boil the meat well, take it.out, cut it in pieces, and ... From Gulf City Cook Book, 1878, page 16. | |
| The Cook's Own Book (1832) | Moor-fov,'! |
It may Le made with or without brown gravy soup; the. six birds are cient, when with moor-f.v, I <> \\, boil five in four quarts of water, pound the breasts in a mortar ... From The Cook's Own Book, 1832, page 254. | |
| The International Cook Book (1906) | Mousse au Chocolat |
1883. SOUP, SUISSE Procure a two-pound piece short ribs of beef, tie it with string and place in a saucepan with a small beef marrow bone; pour in five quarts cold water ... From The International Cook Book, 1906, page 575. | |
| Mrs. Beeton's Book of Household Management (1861) | Mousseline Froide.) |
Ingredients. — A good handful of spinach, £ of a pint of cream, | of a pint of mayonnaise sauce, No. 201. Method. — Prepare the puree of spinach as in the preceding ... From Mrs. Beeton's Book of Household Management, 1861, page 302. | |
| The National Cookery Book (1876) | Mpassafras Gumbo Soup |
quit ur sou] Cut th i mall ces, convenient fo) ) é | tl near ill to piec Add I yn, salt, and black and red ps pper. To a quart of yu h l u I powdered sassafras leaves, ... From The National Cookery Book, 1876, page 29. | |
| The Kansas Home Cook-Book (1874) | Mrs. A. R |
Take a good chicken, cut up, put it a pot 'and pour it a Provide for your families by insur ing in the Mo. Valley Life of cut up a quarter of a peck of green okra, and ... From The Kansas Home Cook-Book, 1874, page 47. | |
| The Creole Cookery Book (1885) | Mrs. Coolidge’s Oyster Soup |
Strain the liquor from 1} pints of oysters, into a saucepan, with 4 pint of milk, 1 pint of water; add 3 soft crackers, pounded fine, a little pepper, mace, butter the ... From The Creole Cookery Book, 1885, page 39. | |
| Housekeeping in Old Virginia (1879) | Mrs. D |
Turtle Soup, To 2|- quarts soup add: 1 dessertspoonful allspice. Pepper, black and cayenne, and salt to your taste. Tie up a bunch of parsley, thyme, and onion in a ... From Housekeeping in Old Virginia, 1879, page 80. | |
| The Woman Suffrage Cook Book (1886) | Mrs. E. E. Kelsey |
Rotate oup. Take one quart milk, into which put a good sized onion, let it boil till tender, then remove it. Pare three medium sized white potatoes, and boil them ... From The Woman Suffrage Cook Book, 1886, page 40. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrs. H. B. Sherman |
Beer Soup wirn Oxra. Fry one pound ‘“‘round” steak cut in bits, two tablespoons butter, and one sliced onion, till very brown; add to three or four quarts cold water in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 272. | |
| Presbyterian Cook Book (1873) | Mrs. J. J. Patterson |
To two half-cans of oysters add three quarts of good milk let the whole come to a Put into a soup tureen seven crackers rolled fine, salt and pepper to taste, and half ... From Presbyterian Cook Book, 1873, page 23. | |
| The Woman Suffrage Cook Book (1886) | Mrs. L. B. Urbino |
;ean Soup® Take one pint white navy beans, put over the fire in co water, with a small pinch of saleratus; when the water 24 * comes'to a boil drain off, fill up with ... From The Woman Suffrage Cook Book, 1886, page 37. | |
| The Jewish Manual (1846) | Muligatawny Soup |
Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clarified fat, pepper, salt, and ... From The Jewish Manual, 1846, page 33. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mullagatawny Soup |
This is an Indian soup, and means “ pepper pot.” It can be made from.veal, calf’s head, chicken, or rabbit. Use one, or a mixture of two or more of these varieties of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 163. | |
| The White House Cook Book (1887) | MULLAGATAWNY SOUP. |
CUT four onions, one carrot, two turnips, and one head of celery into three quarts of liquor, in which one or two fowls have been, boiled; keep it over a brisk fire till ... From The White House Cook Book, 1887, page 52. | |
| The Boston Cooking-School Cook Book (1896) | Mulligata'wny Soup |
5 cups White Stock II ^ cup butter 1 cup tomatoes y^ cup flour Onion, cut in slices 1 1 teaspoon curry Carrot, cut in cubes j- ^ cup each powder Celery, cut in cubes j ... From The Boston Cooking-School Cook Book, 1896, page 167. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mulligatawney Soup |
One chicken or fowl weighing three pounds, three pounds of veal, two onions, two of stalks of table-spoonful of curry powder, four of flour, quarts of water. two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 91. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mulligatawney Soup |
i chicken 3 small onions 1 tablespoon ful of curry powder Juice of half a lemon Cut the chicken up as for a fricassee; cut the onions into Put the butter in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 31. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mulligatawny Soup |
6 cups chicken stock J cup cooked chicken 2 tablespoons chopped cooked ham 2 cups tomato 1 tablespoon carrot J cup green apple 1 tablespoon tomato catsup 1 teaspoon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 89. | |
| The Dixie Cook-Book (1883) | Murron Soup |
Boil a nice leg of mutton, and take the water for the soup, add two onions chopped fine, potato, half a cup of barley, and two large tomatoes; season with pepper and ... From The Dixie Cook-Book, 1883, page 318. | |
| Dainty Desserts for Dainty People (c. 1910s) | Mushroom Broth |
1 stalk celery. 5 cups chicken stock. J teaspoonf ul salt. 1 cup mushrooms, broken in pieces. Few grains pepper. 1 onion, thinly sliced. Place remaining ingredients in ... From Dainty Desserts for Dainty People, c. 1910s, page 37. | |
| The Boston Cooking-School Cook Book (1896) | Mushroom Soup |
% lb. mushrooms 1 cup boiling water 4 cups White Stock III 1 cup heavy cream ^ cup pearl sago Yolks 2 eggs»^ Clean and chop mushrooms, and add to stock. Cook twenty ... From The Boston Cooking-School Cook Book, 1896, page 164. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mushroom Soup |
4 cups mushrooms 4 cups chicken stock celery salt Clean and chop mushrooms; cook in water until tender; a add stock; cook five minutes; add mushroom mixture, cream, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 88. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mushroom Soup |
yi. lb. mushrooms 3 pints consomme Separate stems from caps of mushrooms, chop stems, and break caps in pieces. Add consomme; bring slowly to the boiling-point and let ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 112. | |
| The Cook's Own Book (1832) | Mutton Broth |
of preserving a hands >nx.' piece to be served up in the tureen; put all into a stexxjian xx ith three quarts of cold beef stock, or water, xvith a little oatmeal mixed ... From The Cook's Own Book, 1832, page 165. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Mutton Broth |
Boil a shoulder of mutton in four quarts of water two hours. Add one onion, two turnips, two carrots cut fine, one table-spoonful of salt, and one cup of rice. Boil this ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 34. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Mutton Broth |
A small scrag of mutton boiled two or three hours in two quarts of water with a little rice, an onion, and a little salt. FOR THE SICK. 127 From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 148. | |
| Common Sense in the Household (1871) | Mutton Broth |
*fi 1 lb. lean miitton or lamb, cut small. '1 quart water—cold. 1 tablespoouful rice, or barley, soaked in a very little warm water. 4 tablespoonfuls milk. Salt and ... From Common Sense in the Household, 1871, page 509. | |
| The Appledore Cook Book (1872) | Mutton Broth |
a shoulder or neck of mutton, cut into small pieces, wash and put into the soup-pot. it comes to a boil, skim it carefully; then boil gently two hours. To four pounds of ... From The Appledore Cook Book, 1872, page 35. | |
| The Kansas Home Cook-Book (1874) | Mutton Broth |
One pound lean mutton, one quart of cold water, one tablespoon of rice soaked in a little warm water, four tablespoons pepper, with a little parsley. unsalted, keeping ... From The Kansas Home Cook-Book, 1874, page 262. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mutton Broth |
Allow one quart of cold water to each pound of meat and bone. Break the bones and cut the meat (which should be lean) into small pieces. Cover with cold water and heat ... From Mrs. Lincoln's Boston Cook Book, 1884, page 165. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mutton Broth |
To make it quickly for an invalid, chop one pound of kan juicy mutton very fine; pour over it one pint of cold water. Let it stand until the water is very red, then heat ... From Mrs. Lincoln's Boston Cook Book, 1884, page 434. | |
| Aunt Babette's Cook Book (1889) | Mutton Broth |
Cut three pounds of lean mutton into small squares; cover closely and boil with three quarts of water, slowly, for two hours; then soak onefourth of a cupful of rice in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 59. | |
| The Boston Cooking-School Cook Book (1896) | Mutton Broth |
3 lbs. mutton (from the neck) Few grains pepper 2 quarts cold water 3 tablespoons rice or 1 teaspoon salt 3 tablespoons barley Wipe meat, remove skin and fat, and cut in ... From The Boston Cooking-School Cook Book, 1896, page 275. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mutton Broth |
Wipe two pounds neck of mutton; remove all fat and cut off skin; cut meat in Put meat and bones in kettle; add four cups cold water, and gently several hours; add salt ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 378. | |
| Rumford Complete Cook Book (1908) | Mutton Broth |
2 pounds neck of mutton 2 quarts cold water. 1 level teaspoon salt. 1 small turnip. 1 small carrot. 2 tablespoons barley. 1 teaspoon chopped parsley. From Rumford Complete Cook Book, 1908, page 23. | |
| Larkin Housewives' Cook Book (1915) | Mutton Broth |
Put two pounds neck of mutton on to boil in two quarts of cold Add one turnip, one head of celery, one leek and one carrot, all cut fine. Cook for one hour. Then add two ... From Larkin Housewives' Cook Book, 1915, page 9. | |
| The International Cook Book (1906) | Mutton Chops, Puree of Chestnuts |
Cream of Chocolate Caramel (2421) 2573. MUTTON CHOPS, PURE'E OF CHESTNUTS Neatly trim and lightly flatten six French mutton chops. Season them all around with a teaspoon ... From The International Cook Book, 1906, page 803. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mutton Soup |
Boil a nice leg of mutton, and take the water for the soup, add two onions chopped fine, potato, half a cup of barley, and two large tomatoes; season with pepper and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 276. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mutton Soup |
6 pounds of the neck ^ cup of rice the necks with a damp in a soup kettle and cover with the water; bring slowly to a boil, skim cover and simmer gently for four hours. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 32. | |
| Gulf City Cook Book (1878) | Mutton-broth |
One pound of mutton or lamb cut in small on this one quart of cold wSter, and allow it to boil till the meat falls to pieces; cover close while strain, and ... From Gulf City Cook Book, 1878, page 251. | |
| The National Cookery Book (1876) | New Beprorp Oyster Soup |
In one quart of milk boil one head of celery and a small in pieces. After these have boiled for twenty minutes, add half a teacupful of pounded crackers, half a cupful ... From The National Cookery Book, 1876, page 34. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | New England Chowder |
4 cups clams or 4 pounds haddock 4 cups tomatoes 4 tablespoons salt pork fat 10 buttered crackers 3 cups potato dice Cook onion in salt pork fat until yellow; add clams ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 80. | |
| The Kansas Home Cook-Book (1874) | New Orleans Gumbo |
R. a good pair of chickens, and cut them up; well, and put them a pan, with a good sized piece of batter, and fry a nice brown; lay them in a soup pot, and pour on three ... From The Kansas Home Cook-Book, 1874, page 48. | |
| The Creole Cookery Book (1885) | New Orleans Gumbo |
Take a turkey or fowl, cut it up with a piece of fresh beef; put them in a pot with a little lard, an onion, and water sufficient to cook the meat; after they have ... From The Creole Cookery Book, 1885, page 40. | |
| Mrs. Beeton's Book of Household Management (1861) | Nivernaise (a la) (Fr.). Nivernese style |
Noix de muscat (Fr.). Nutmeg. The fruit of the nutmeg tree; an aromatic spice. Noques (Fr.). An Italian farinaceous preparation. Small dumplings made from flour, milk or ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Noisette Bomb |
Strawberry Ice I % cup hot caramel syrup % cup sugar Yolks 4 eggs y^ cup chopped blanched \% cups heavy cream filberts % tablespoon vanilla Caramelize sugar, add nut ... From The Boston Cooking-School Cook Book, 1896, page 524. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Noodle Soup |
The quantity of noodles given in recipe for noodles the stock, then it to point, add the noodles; add serve at once. use the bought noodles, four ounces be Boil and make just the same. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 21. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Noodle Soup |
i chicken weighing four pounds The quantity of noodles given in recipe for noodles, or four ounces of bought noodles the chicken, put it in the soup kettle with the cold ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 32. | |
| Aunt Babette's Cook Book (1889) | Noodle Soup |
For six or more persons, select a piece of beef off the neck, say tksee or four pounds; add three quarts of water, an onion, one celery root, two carrots, a large ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 50. | |
| Fifty-Two Sunday Dinners (1913) | Noodle Soup |
2 quarts Chicken Consommé. 1 teaspoon finely chopped parsley. 1 recipe noodles cut very fine (see below). Process: Cook fowl same as for Boiled Fowl (do not tie in ... From Fifty-Two Sunday Dinners, 1913, page 26. | |
| The International Cook Book (1906) | Noodles au Beurre |
Chop very fine two medium white onions, two branches soup celery, two leeks, one ounce lean salt pork. Heat up in a saucepan one tablespoon butter; add all the above ... From The International Cook Book, 1906, page 112. | |
| Presbyterian Cook Book (1873) | Noodles Foe Soup |
Beat up one egg; add a pinch of salt and to make a stiff dough; roll out in a very thin sheet; dredge with flour to keep from sticking; then roll up tightly; begin at ... From Presbyterian Cook Book, 1873, page 19. | |
| Mrs. Owen's Illinois Cook Book (1871) | Noodles for Soup |
If you wish noodles for an ordinary pot of soup one egg is sufficient; have your flour sifted, make a hole in the centre, add one teaspoonful of salt, break in one egg, ... From Mrs. Owen's Illinois Cook Book, 1871, page 38. | |
| The White House Cook Book (1887) | Noodles for Soup |
BEAT up one egg light, add a pinch of salt, and flour enough to make a very stiff dough; roll out very thin, like thin pie crust, dredge with flour to keep from ... From The White House Cook Book, 1887, page 57. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Normandy Soup |
i knuckle of veal i quart of white button onions y2 baker's five-cent loaf 1 quart of cream Put the veal in a soup the onions and water. Let it simmer slowly for two ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 33. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Ochra Gumbo |
Get a beef shank, have it cracked and put to boil in one gallon of water. Boil to half a gallon, then strain and put back on Cut ochra in small pieces and put in soup; ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 28. | |
| The Virginia House-Wife (1824) | Ochra Soup |
Get two double handsful of young ochra, wash and slice it thin, add two onions chopped fine, put it into a gallon of water at a very early hour in an earthen pipkin, or ... From The Virginia House-Wife, 1824, page 38. | |
| Bohemian-American Cook Book (1915) | OináJi-a |
s kaparami. Blend butter and flour until brown, add soup and boil a while, then add a tablespoon of capers and lemon to taste, and serve. 75. DRIED MUSHROOM SAUCE. Oinál-a ze suciti/cJi From Bohemian-American Cook Book, 1915, page 36. | |
| Presbyterian Cook Book (1873) | Okea Gumbo |
Mrs. S. Cut up one chicken (an old one is preferable); wash and dry it; flour it well; salt and pepper; have ready in a skillet a lump of lard as large as an egg; let it ... From Presbyterian Cook Book, 1873, page 16. | |
| Aunt Babette's Cook Book (1889) | Okea Gumbo Soup |
Take two quarts of nice ripe tomatoes, stewed in a porcelain-lined kettle, with two quarts of okra, cut into small rings. Put this on to boil with about three quarts of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 52. | |
| The Kansas Home Cook-Book (1874) | Okra Gumbo |
Cut up two chickens; cut bits two slices of ham and two onions; flour, and fry the whole to a light brown; the frying-pan with boiling water, it for one minute, and turn ... From The Kansas Home Cook-Book, 1874, page 51. | |
| Gulf City Cook Book (1878) | Okra Gumbo |
Cut up one chicken, sprinkle with flour, and fry till brown; then add one onion and one quart of okra, both chopped fine, and fry with the chicken. on three quarts of ... From Gulf City Cook Book, 1878, page 18. | |
| Gulf City Cook Book (1878) | Okra Soup |
Take a shank-bone, or about three pounds of beef, and boil in three quarts of water until tender, skimming when necessary. Add one quart of chopped okra, one pint of ... From Gulf City Cook Book, 1878, page 11. | |
| Housekeeping in Old Virginia (1879) | Okra Soup |
1^ gallons water. 2 quarts young okra, cut very fine, 2 quarts tomatoes. Onions, prepared as for pea soup. Pepper; salt. 1 large spoonful butter. 80 OUMBO SOUP FINE ... From Housekeeping in Old Virginia, 1879, page 87. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Okra Soup |
One cold chicken, two quarts of stock (any kind), one of water, quarter of a pound of salt pork, one quart of green okra, an onion, of Cut the okra pods into small ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 95. | |
| The Creole Cookery Book (1885) | Okra Soup |
Take 1 gallon of water, let it boil; put into it 4 handfuls of cut okra, half an hour after, put in a handful of lima beans, 3 cymblins and a small piece of fresh meat ... From The Creole Cookery Book, 1885, page 39. | |
| The Creole Cookery Book (1885) | Okra Soup |
Cut up in small pieces a quarter of a peck of okra, skin onehalf a peck of potatoes, and put them with a shin or leg of beef, into 10 quarts of cold water; boil it ... From The Creole Cookery Book, 1885, page 40. | |
| The Creole Cookery Book (1885) | Okra Soup |
Cut up in fine slices two soup plates of okra, and put into a soup pot with 5 quarts of water and a little salt, at 10 o'clock; at 11 o’clock put your meat into the soup ... From The Creole Cookery Book, 1885, page 40. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Ol Fs |
SPRING SOUP.—Take a shin of beef, a piece of mutton, and two pounds of beef. Cut, in the shape of dice, some vegetables, such as cabbage, lettuce, tarragon, chevril, ... From Jewish Cookery Book, on Principles of Economy, 1871, page 33. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Old Fashioned Turnip Soup |
Take two pounds veal bones to half a gallon of water, and boil to one Put turnips and bones on to together, then strain the liquor off and send to table hot. Season ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 29. | |
| The Good Housekeeper (1841) | Old Peas Soup |
Put a pound and a half of split peas on in four quarts of MELTED BUTTER. 51 water, with roast beef or mutton bones, and a ham bone, two heads of celery, and four onions, ... From The Good Housekeeper, 1841, page 64. | |
| Larkin Housewives' Cook Book (1915) | Old-Fashioned Potato Soup |
Take four good-sized potatoes, cut into dice; also two small onions finely chopped; add salt, pepper, celery salt and a small piece of bacon or a little butter. Cover ... From Larkin Housewives' Cook Book, 1915, page 10. | |
| The Picayune Creole Cook Book (1901) | Omit for the Sick |
1 Clove of Garlic (Omit for the Sick). Put these ingredients into the soup kettle, after the Bouillon has been brought to a boil. Then set aside and let it simmer ... From The Picayune Creole Cook Book, 1901, page 25. | |
| Manual for Army Cooks (1896) | On Soup |
Meat soup should have for its base uncooked meat and bone, and the water with which it is to be made should be soft. There may be added to the fresh meat the bones and ... From Manual for Army Cooks, 1896, page 57. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | One of the |
simplest and most satisfactory is of clear or bouillon. By this the flavor of the meat is obtained, for none passes off in steam, as when is The second mode is in ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 86. | |
| The Picayune Creole Cook Book (1901) | One Pod of Cayenne Pepper, without |
Corn soup is one of the most popular summer soups, and will be found not only delicious, but highly nutritive. Put the meat and water into a soup pot, and as soon as the ... From The Picayune Creole Cook Book, 1901, page 28. | |
| The Virginia House-Wife (1824) | Onion Soup |
Chop up twelve large onions, boilthem in three quarts of milk and water equally mixed, put in a bit of veal or fowl, and a piece of bacon, with pepper and salt. When the ... From The Virginia House-Wife, 1824, page 39. | |
| The Kansas Home Cook-Book (1874) | Onion Soup |
Chop fine six onions, and fry in two ounces butter, stirring all the time till they are a very light brown; then add six ounces flour, or oatmeal, and three quarts ... From The Kansas Home Cook-Book, 1874, page 47. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Onion Soup |
One quart of milk, six of four thiea table-spoonfuls of butter, a large one of flour, one cupful of cream, salt, pepper. Put the butter in a frying-pan. Cut the onions ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 99. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Onion Soup |
1 large Spanish or three Bermudas Peel and chop into dice. in a frying pan; when hot, add the onions and stir until a nice Put the stock on to boil; when it boils, skim ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 21. | |
| The White House Cook Book (1887) | Onion Soup |
ONE quart of milk, six large onions, yolks of four eggs, three tablespoonfuls of butter, a large one of flour, one cup full of cream, salt, pepper. Put the butter in a ... From The White House Cook Book, 1887, page 55. | |
| Manual for Army Cooks (1896) | Onion Soup |
5 pounds fat and bones. 10 pounds onions. 4 ounces sugar. 1 head celery. I ounce pepper. 3A gallons water. 4 pounds bread. Chop up the bones and fat into small pieces; ... From Manual for Army Cooks, 1896, page 70. | |
| The Southern Cookbook (1912) | Onion Soup |
* To the water that has boiled a leg or neck of mutton, put carrots, turnips, and, if you have one, a shank bone, and simmer till the juices are obtained. it on six ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 178. | |
| Aunt Sammy's Radio Recipes (1927) | Onion Soup au Gratin |
3 cups meat broth. 6 medium sized 2 tablespoons cold water. Cook the chopped onions in a small amount of water until tender. Add 2 tablespoons of fat from the meat broth ... From Aunt Sammy's Radio Recipes, 1927, page 14. | |
| Mrs. Hale's New Cook Book (1857) | Onion Soup Maigre.—Slice |
large onions with 2 turnips and 2 heads of celery. Fry them in ^ lb. of butter brown, but not allowing them to burn. When of a nice color, in a gallon of boiling water, ... From Mrs. Hale's New Cook Book, 1857, page 54. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Or Mock Bisque Soup |
i pint can of tomatoes, or one pint of stewed tomatoes Blade of mace 1 teaspoon ful of sugar % teaspoon ful of baking soda Put the tomatoes on to stew with the bay leaf, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 43. | |
| The Dixie Cook-Book (1883) | Or Noopie Sovp |
Add noodles to beef or any other soup after straining; they will cock in fifteen or twenty minutes, and are prepared in the follow’ ing manner: To one egg add as much ... From The Dixie Cook-Book, 1883, page 319. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Orange Bouillon |
- The juice from enough fresh ripe oranges to make one quart of solid juice. Heat to boiling point, then add one table¬ spoon of dissolved cornstarch, and cook to a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 46. | |
| The New England Cook Book (1905) | oup Stock, Soups, Etc |
Mock-turtle Soup.—Scald a calf's head and wash it clean; it in a large pot of water for half an hour, cut all the skin off, and take the tongue out. Take the broth made ... From The New England Cook Book, 1905, page 53. | |
| Aunt Babette's Cook Book (1889) | Ox Tail Soup |
Three pounds of lean beef, two ox tails, chopped up; one large onion, celery root, parsley and two or three carrots. Boil in one gallon of water for four hours, slow but ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 49. | |
| The New England Cook Book (1905) | Ox-tail |
Soup.—Chop the ox-tail into small; set on the fire with a tablespoonful of butter, and stir until brown, and then pour off the fat; add broth to taste, and boil gently ... From The New England Cook Book, 1905, page 50. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Ox-tail Soup |
May be made as the above. Straining the vegetables out, put the soup back into the pot; mix a pint of thickening of flour and water, season it with: pepper, salt, and a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 35. | |
| Gulf City Cook Book (1878) | Ox-tail Soup |
Cut up two or three ox-tails, separating them at the joints. Put them in a stew-pan with one and a half ounces of butter, two carrots cut in slices, one stalk of celery, ... From Gulf City Cook Book, 1878, page 14. | |
| Housekeeping in Old Virginia (1879) | Ox-tail Soup |
Wash and soak three tails; pour on them one gallon cold water; let them be brought gradually to boil, throw in one and a half ounce salt, and clear off the scum ... From Housekeeping in Old Virginia, 1879, page 86. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Ox-Tail Soup |
Can be made from the same bouillon of beef as seen in No. 38, in the following manner. Take two quarts of bouillon to two ox-tails; boil down to three pints. You can put ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 26. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Ox-Tail Soup |
2 ux-taile.. 1 tablespoonful salt. 1 large onion. 1 tablespoonful mixed herbs. 1 tablespoonful beef drippings. 4 cloves. 4 quarts cold water. 4 peppercorns. a Wash and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 163. | |
| La Cuisine Creole (1885) | Ox-tail Soup |
Cut each joint of two ox-tails with a meat-saw, steep them in water for two hours; then place them in a stewpan with three carrots, three turnips, three onions, two ... From La Cuisine Creole, 1885, page 25. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ox-tail Soup |
2 ox-tails or stock Wash and wipe the ox-tails. into pieces about one inch long. Put the butter into a frying-pan; when hot, throw in the ox-tails and they turn brown, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 33. | |
| The White House Cook Book (1887) | Ox-tail Soup |
Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions, one leek, one head of celery, one bunch of savory herbs, pepper, a ... From The White House Cook Book, 1887, page 46. | |
| The Boston Cooking-School Cook Book (1896) | Ox-tail Soup |
1 small ox-tail y^ teaspoon salt 6 cups Brown Stock Few grains cayenne Carrot ) % cup each, cut in 3^ cup Madeira wine Turnip S fancy shapes 1 teaspoon Worcestershire ... From The Boston Cooking-School Cook Book, 1896, page 157. | |
| Manual for Army Cooks (1896) | Ox-tail Soup |
2 ox tails. 1 tablespoon salt. 1 large onion. 1 tablespoon mixed herbs. 4 cloves. 1 tablespoon beef dripping. 4 peppercorns. Wash and cut up ox tails, separating at ... From Manual for Army Cooks, 1896, page 66. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ox-tail Soup |
2 ox-tails 1 onion stuck with 6 cloves 2 tablespoons carrot J cup salt pork fat 2 tablespoons celery 2 quarts cold water pepper and cayenne 3 tablespoons Madeira wine 1 ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 91. | |
| Rumford Complete Cook Book (1908) | Ox-tail Soup |
2 tablespoons drippings or 2 ox-tails. 1 large onion. 1 carrot. 2 sprigs parsley. 2 stalks celery. 2 quarts cold water or stock. 2 tablespoons pearl barley. 2 ... From Rumford Complete Cook Book, 1908, page 22. | |
| The Dixie Cook-Book (1883) | Oxra Soup |
Take a nice joint of beef filled with marrow, one gallon water, one onion cut fine, two sprigs parsley, half a peck of okra, one quart tomatoes; boil the meat six hours, ... From The Dixie Cook-Book, 1883, page 319. | |
| Presbyterian Cook Book (1873) | Oystee Soup |
Mrs. E. F. To three pints of oysters put three pints of water; when thoroughly cooked, add one pint of cream or milk, the yolks of four eggs, three tablespoonsful of ... From Presbyterian Cook Book, 1873, page 23. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Bisque |
1 quart oysters Bit of bay leaf 2 cups White Stock III 2 tablespoons butter \}^ cups stale bread crumbs 2 tablespoons flour 1 slice onion 4 cups scalded milk 2 stalks ... From The Boston Cooking-School Cook Book, 1896, page 173. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oyster Bisque |
2 cups white stock or milk blade of mace 1 egg 2 cups oysters Cook oysters in white stock until edges curl. Strain, reserve liquor, and chop oysters;; add butter and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 83. | |
| Mary Elizabeth's War Time Recipes (1918) | Oyster Bisque |
X 1 pint oysters 2 quarts boiled milk @ heaping tablespoons corn flour Cut one pint of oysters in pieces and bring to a boil and skim. Melt the butter and mix in the ... From Mary Elizabeth's War Time Recipes, 1918, page 54. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oyster Bisque a la Reine |
4 cups oysters salt, paprika, cayenne ^ cup cracker crumbs 1 egg 1 cup finely chopped chicken meat dash nutmeg Cook oysters in their own liquor until edges shrivel. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 83. | |
| Gulf City Cook Book (1878) | Oyster Gumbo |
Cut up a chicken, sprinkle with flour, and fry vessel in which the gumbo is made. the is nearly done, chop an onion and fry with it. Pour on this three quarts of boiling ... From Gulf City Cook Book, 1878, page 19. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oyster Gumbo |
1 tablespoon chopped red pepper 1 quart okra 1 quart oysters 1 chicken cut in pieces 1 cup cooked rice Melt butter, add chicken, and saute. Remove chicken; add onion, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 89. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Oyster Gumbo Soup |
Take an old chicken, cut into small pieces, salt and black pepper. Dip it in flour, and pat it on to fry, over a slow fire, till brown; don't let it burn. Cut half of a ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 28. | |
| The Virginia House-Wife (1824) | Oyster Soup |
Put: on two quarts of oysters, with three quarts of water, three onions chopped up, two or three slices of lean ham, pepper and salt; boil it till reduced one half, ... From The Virginia House-Wife, 1824, page 36. | |
| The Cook's Own Book (1832) | Oyster Soup |
(2) Boil in water the crumb oftwo twopenny roll-*, with a few blades of mure, a tea-spoonful of whole while popper, and lour onions cut small. out the spice, and nib the ... From The Cook's Own Book, 1832, page 177. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Oyster Soup |
Take a couple of quarts of oysters out of the liquor fork, strain the and if there are any shells in them rinse them off. To each quart put a pint of milk or Set them on ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 40. | |
| Directions for Cookery, in Its Various Branches (1837) | Oyster Soup |
To two quarts of oysters add a pint of water, and let them set an hour. Then take them out of the liquor. From Directions for Cookery, in Its Various Branches, 1837, page 40. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Oyster Soup |
Take a shin of veal, put it into a pot with three quarts of water, two carrots and two onions cut up, pepper and salt; boil it three hours, then strain it all through a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 30. | |
| Common Sense in the Household (1871) | Oyster Soup |
(No. 1). 4* 2 qts. of oysters. 1 qt. of milk. 1 teaciipful water. liquor from the oysters, add to it the water, and set it over the fire to heat slowly in a covered vessel. From Common Sense in the Household, 1871, page 45. | |
| Common Sense in the Household (1871) | Oyster Soup |
2 qts. of oysters. 1 qt. milk. 1 teacupful of water. Strain the liquor from the oysters into a saucepan, pour in with it the water. Season with cayenne pepper and a ... From Common Sense in the Household, 1871, page 45. | |
| Mrs. Owen's Illinois Cook Book (1871) | Oyster Soup |
In making oyster soup great care should be taken not to have it made too long before it is used, as the oysters become hard and tough, and have an insipid The water be ... From Mrs. Owen's Illinois Cook Book, 1871, page 38. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Oyster Soup |
Put two quarts of oysters, liquor and all, in a pan, taking care to remove any jDarticles of shell that mav adhere to the ovsters: set them on a stove to heat, but don't ... From Mrs. Porter's New Southern Cookery Book, 1871, page 52. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Oyster Soup |
Two quarts water, tablespoon salt, two of butter, half tea-spoon pepper; heat together to boiling point, add pint oysters, six rolled crackers, half cup sweet cream. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 277. | |
| Housekeeping in Old Virginia (1879) | Oyster Soup |
100 oysters. 1 pint rich milk, perfectly fresh. Separate the oysters from the liquor: put the liquor to boil, when boiled add salt, pepper and butter, then the flour, ... From Housekeeping in Old Virginia, 1879, page 77. | |
| Housekeeping in Old Virginia (1879) | Oyster Soup |
Empty tlio oysters into a colander and drain ojff all the liquor; tlien strain the liquor through a very coarse cloth to rid it of all scum, etc. To a whole can of ... From Housekeeping in Old Virginia, 1879, page 78. | |
| Housekeeping in Old Virginia (1879) | Oyster Soup |
Take two quarts of oysters, wash them, and add, 2 quarts water. TURTLE SOUP. 71 A bundle of herbs. 1 small onion sliced. Let it boil until all the substance is out of ... From Housekeeping in Old Virginia, 1879, page 78. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Oyster Soup |
1 quart oysters. 2 tablespoonfuls flour. 1 pint milk. Salt to taste. 1 tablespoonful butter. 4 saltspoonful pepper. Put the milk on to boil in the double boiler, while ... From Mrs. Lincoln's Boston Cook Book, 1884, page 177. | |
| The Creole Cookery Book (1885) | oyster Soup |
* Take one hundred oysters, strain them through a cullender and set the liquor to boil; when the scum has all risen and been taken off, add two quarts of water, a ... From The Creole Cookery Book, 1885, page 38. | |
| The Creole Cookery Book (1885) | Oyster Soup |
Take 2 quarts of oysters with the liquor; put 8 quarts of 7 water, 8 slices of lean ham, and 2 onions; boil this down to half the quantity; then run it through a ... From The Creole Cookery Book, 1885, page 38. | |
| The Creole Cookery Book (1885) | Oyster Soup |
Three pints of large, fresh oysters, 2 tablespoonfuls of butter, rolled in flour, a bunch of sweet herbs, a saucer full of chopped celery, a quart of rich milk, pepper ... From The Creole Cookery Book, 1885, page 39. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oyster Soup |
i dozen pepper-corns i pint of cold water Put the oysters in a colander to drain, then pour over them the cold water and allow it to drain into the liquor. Now pour the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 47. | |
| Aunt Babette's Cook Book (1889) | Oyster Soup |
Pour one quart of boiling water into a porcelain-lined kettle and one quart of good, rich milk. Stir in one-half cup of finely rolled cracker crumbs; as soon as this ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 56. | |
| Manual for Army Cooks (1896) | Oyster Soup |
6 cans cove oysters. 3 pound butter. 1 gallon milk. I pound rolled crackers. Drain the liquor from the oysters and pick them over. Put the milk and butter into a vessel ... From Manual for Army Cooks, 1896, page 69. | |
| Manual for Army Cooks (1896) | Oyster Soup |
4 quarts fresh oysters. I pound butter. 2 gallons milk. 2 pounds rolled crackers. Drain the liquor from the oysters. Put the milk and butter into a vessel and heat ... From Manual for Army Cooks, 1896, page 69. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Oyster Soup |
Pour a quart of cold water over a pint of oysters. Drain through a colander. Put the water drained from the oysters into a saucepan. Simmer gently three minutes. Remove ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 310. | |
| Fifty-Two Sunday Dinners (1913) | Oyster Soup |
1 quart select oysters. Y cup butter. 4 cups scalded milk. 34 teaspoon salt. 1 stalk celery broken in pieces. 4 teaspoon pepper. Process: Place oysters in a colander; ... From Fifty-Two Sunday Dinners, 1913, page 166. | |
| Larkin Housewives' Cook Book (1915) | Oyster Soup |
Put one quart of oysters into colander and drain away liquid. Pick over to remove shells, pour over them one quart of cold Bring one quart of milk to scalding point, ... From Larkin Housewives' Cook Book, 1915, page 13. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Soup ^ |
1 quart oysters Sprig of parsley 4 cups milk Bit of bay leaf 1 slice onion }{ cup butter 2 stalks celery }4 ^^P ^onv 2 blades mace Salt and pepper Clean and pick over ... From The Boston Cooking-School Cook Book, 1896, page 170. | |
| The Creole Cookery Book (1885) | Oyster Soup for Six Persons |
Strain and drain two quarts of oysters; if you have less than a quart of liquor, make up that amount with water; add a handful of chopped ham, fat and lean, a few blades ... From The Creole Cookery Book, 1885, page 38. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Soup, Amsterdam Style |
1 quart oysters ^ teaspoon salt Water - Paprika 8 tablespoons butter Celery salt S]^ tablespoons flour 1 cup cream Clean, pick over, chop, and parboil oysters; drain, ... From The Boston Cooking-School Cook Book, 1896, page 170. | |
| La Cuisine Creole (1885) | Oyster Soup. Delicate |
Take tlie oysters from their liquor. To every quart of the liquor add a pint of water or milk (milk is pref¬ erable); season with salt, pepper, butter, and toasted ... From La Cuisine Creole, 1885, page 22. | |
| Gulf City Cook Book (1878) | Oyster Soup.—no |
Take one hundred oysters, with two quarts liquor strained. Boil until the oysters begin to curl; then add two table-spoonfuls of butter, mixed with one table-spoonful of ... From Gulf City Cook Book, 1878, page 14. | |
| Gulf City Cook Book (1878) | Oyster Soup.—no |
To two quarts of strained oyster-liquor, boiling, add one hundred oysters, with salt and pepper to Let all boil till the edges curl, skimming constantly. Kemove the ... From Gulf City Cook Book, 1878, page 15. | |
| The Jewish Manual (1846) | Palestine Soup |
Stew a knuckle of veal, and a calf’s foot, and one pound of chorissa, and a large fowl, in four quarts of water, add a piece of fresh lemon peel, six Jerusalem ... From The Jewish Manual, 1846, page 37. | |
| Recipes for Sea Food (c. 1910s) | Pare and |
thinly sHce one quart of potatoes (or as many as you prefer) and until you are ready for them. Cut two fat salt pork in dice and slowly fry out in chowder kettle until ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 83. | |
| Buckeye Cookery and Practical Housekeeping (1877) | PartTripcE Pre |
Line a deep baking-dish with veal cutlets and over them place thin slices of ham and a seasoning of pepper and salt; pluck, draw, wipe and quarter four partridges, rub ... From Buckeye Cookery and Practical Housekeeping, 1877, page 147. | |
| The Woman Suffrage Cook Book (1886) | Pea S' |
■Soak a quart of split peas over night in cold water. Put them on to boil early, and stir them frequently. Season the soup with the liquor in which corned beef has been ... From The Woman Suffrage Cook Book, 1886, page 39. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Pea Soup |
Put one quart of peas to soak over night in soft water; tha next morning wash them out, and put them into a soup pot with two carrots, two onions, a stock of celery, and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 29. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pea Soup |
Take a quart of split peas, wash them, and put them into the soup-kettle Tvith two quarts of cold Boil one hour, then add a piece of lean pork, about of a pound, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 42. | |
| Housekeeping in Old Virginia (1879) | Pea Soup |
Soak one pint of split peas in water for twelve hours; drain off the water, put the peas into a saucepan with three pints cold water, one-half pound bacon, two sprigs of ... From Housekeeping in Old Virginia, 1879, page 91. | |
| The Creole Cookery Book (1885) | Pea Soup |
. To2 quarts of sptit peas, put 2 gallons of water, a handful of parsley, a little cayenne pepper, salt and celery seed, to suit taste. Put the peas in soak the night ... From The Creole Cookery Book, 1885, page 35. | |
| The White House Cook Book (1887) | Pea Soup |
PUT a quart of dried peas into five quarts of water; boil for four hours; then add three or four large onions, two heads of celery, a carrot, two turnips, all cut up ... From The White House Cook Book, 1887, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Pea Soup |
1 can Marrowfat peas 1 slice onion 2 teaspoons sugar 2 tablespoons butter 1 pint cold water 2 tablespoons flour 1 pint milk 1 teaspoon salt Drain peas from their liquor, ... From The Boston Cooking-School Cook Book, 1896, page 179. | |
| Manual for Army Cooks (1896) | Pea Soup |
2 quarts split peas. 1 pound fresh lean beef. 1 pound salt pork. Time, three hours. Pick over the peas, wash, and soak them over night in cold water. Scrape the pork ... From Manual for Army Cooks, 1896, page 68. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pea Soup |
1 can peas a bit of bay leaf cayenne and celery salt bay leaf, onion, and Make a white sauce of butter, flour, and milk. Combine mixtures, add seasonings, and serve. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 74. | |
| Larkin Housewives' Cook Book (1915) | Pea Soup |
Put one tablespoon of butter and two tablespoons of flour into a sauce-pan; cook until brown. Add one can of Larkin Peas and one and one-half cups of hot water. Season ... From Larkin Housewives' Cook Book, 1915, page 9. | |
| The Good Housekeeper (1841) | Pea Soup Without Meat |
Take a quart of green pease, (keep out half a pint of the youngest; boil them separately, and put them in the soup when it is finished;) put them on in boiling water; ... From The Good Housekeeper, 1841, page 112. | |
| Manual for Army Cooks (1896) | Pea Soup, with Salt Pork or Beef |
Flour or broken biscuits. Mixed vegetables. Split peas. Peel, clean, and cut up the vegetables; place the fresh cold water in the camp kettle; add the vegetables and ... From Manual for Army Cooks, 1896, page 262. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Peanut Soup |
2 cups shelled and blanched peanuts 1 cup onion J cup celery 2 cups white stock salt, cayenne, paprika Chop peanuts in meat chopper. Cook chopped nuts, onion, and celery ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 88. | |
| The International Cook Book (1906) | Pear Marquise |
1090. OYSTER BROTH IN CUPS Open thirty-six large, fresh oysters; place them in a saucepan with their liquor and an extra pint oyster juice, adding a pint water, four ... From The International Cook Book, 1906, page 334. | |
| Directions for Cookery, in Its Various Branches (1837) | Peas Soup |
Soak two quarts of dried or split peas over-night. morning take five pounds lean of beef, and a pound of bacon or pickled pork. Cut them into pieces, and into a large ... From Directions for Cookery, in Its Various Branches, 1837, page 36. | |
| The Picayune Creole Cook Book (1901) | Pepper and Sait |
Cut the onions and parsley fine, and boil with the peas until all are quite tender, in boiling water, for about a half hour. Then drain. Rub all through a sieve or ... From The Picayune Creole Cook Book, 1901, page 37. | |
| The Picayune Creole Cook Book (1901) | Pepper and Salt |
Stew the tomatoes for about two hours, and then extract the juice. Add the other ingredients, and boil for about an hour and a half; then strain. The rice, being creamy, ... From The Picayune Creole Cook Book, 1901, page 39. | |
| The Picayune Creole Cook Book (1901) | Pepper and Salt |
Put the raw yolk of one fresh egg into a bowl. The egg and the oil must be cold, and in summer it is well to keep the soup plate in which you make the dressing on ... From The Picayune Creole Cook Book, 1901, page 173. | |
| The Picayune Creole Cook Book (1901) | Pepper. Nutmeg |
Peel the onions and boil in salted water until very tender; then drain and dry well with a cloth; put them on the fire in a saucepan, with one ounce of butter; add the ... From The Picayune Creole Cook Book, 1901, page 39. | |
| The International Cook Book (1906) | Petit Neapolitan Cakes |
518. PUREE, FAUBONNE Soak in several changes of water one pint dried beans for ten hours. Drain well, place in a large saucepan with three quarts cold water, adding one ... From The International Cook Book, 1906, page 162. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Philadelphia Clam Soup |
Twenty-five small clams, one quart of milk, half a cupful of butter, one table-spoonful of chopped parsley, three potatoes, two large table-spoonfuls of The clams should ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 104. | |
| The White House Cook Book (1887) | Philadelphia Pepper Pot |
PUT two pounds of tripe and four calves' feet into the soup-pot and cover them with cold water; add a red pepper, and boil closely until the calves' feet are boiled very ... From The White House Cook Book, 1887, page 51. | |
| The Dixie Cook-Book (1883) | Pian Oyster Soup |
Pour a quart oysters in colander, rinse by pouring over them pint cold water, put this in porcelain kettle, add a pint boiling water, let boil, skim thoroughly, season ... From The Dixie Cook-Book, 1883, page 319. | |
| The International Cook Book (1906) | Pickerel, Creole |
Capon au Gros Sel Spinach au Veloute" Roast Leg of Lamb (392) Doucette Salad (189) Matron Ice Cream (854) 1760. PURE"E OF TOMATOES, AUX PATES Plunge three ounces Italian ... From The International Cook Book, 1906, page 537. | |
| The Picayune Creole Cook Book (1901) | Pieds d’Agneau @ la Bourgevisc |
12 Lamb’s Feet. 1 Pint_of Broth. 2 Sprigs of Parsley. The Juice of 1 Clean the feet well and boil as above. When tender, take out the rs feet, cut in pleces, removing ... From The Picayune Creole Cook Book, 1901, page 115. | |
| The Good Housekeeper (1841) | Pigeon Soup |
Take eight pigeons, cut down two of the oldest, and put them with the necks, pinions, livers, and gizzards of the others, into four quarts of water; let it boil till the ... From The Good Housekeeper, 1841, page 64. | |
| Aunt Babette's Cook Book (1889) | Pigeon Soup |
Make a beef soup, and an hour before wanted throw in a pigeon. Boil slowly, with all kinds of vegetables (provided your patient is allowed to have them, for remember ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 56. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Pimiento Bisque |
3 pints chicken stock yi. cup rice }4 cup cream 4 canned pimientos rice in double boiler with Rub through a sieve and add pimientos, also rubbed through a sieve. Bring ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 120. | |
| Housekeeping in Old Virginia (1879) | Pine Vegetable Soup |
Put on two pounds of fresh beef, or a good-sized chicken, or ham bone if you have it, early in the morning. Put your boiler on filled with water. Keep boiling, and when ... From Housekeeping in Old Virginia, 1879, page 88. | |
| Aunt Babette's Cook Book (1889) | Pineapple Bisque |
Take a quart of rich, sweet cream and heat in a farina kettle. In the meantime beat up the yelks of eight eggs with two cups of pulverized sugar; Beat as light as you ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 431. | |
| The Boston Cooking-School Cook Book (1896) | Pistachio Bisque |
To Pistachio Ice Cream add one-half cup each of pounded macaroons, chopped almonds, and peanuts. Mould, and serve with or without Claret Sauce. From The Boston Cooking-School Cook Book, 1896, page 519. | |
| The International Cook Book (1906) | Pistachio Parfait |
2038. PEPPER POT, COUNTRY STYLE Place one pound fresh tripe and two calf's feet in a soup pot. Pour in three quarts cold water, add two medium carrots, two white ... From The International Cook Book, 1906, page 625. | |
| Bohemian-American Cook Book (1915) | Place in a |
saucej)an a piece of butter or a minced the cabbage and nearly flour, and stew brown. add vinegar diluted with water or soup and sugar to pepper and caraway seed, and ... From Bohemian-American Cook Book, 1915, page 173. | |
| La Cuisine Creole (1885) | Plain Beef Soup |
Five pounds of the leg or shin of beef; one gallon of water; a teaspoonful of salt; two heads of celery; five carrots; three onions; four turnips; two tomatoes, and a ... From La Cuisine Creole, 1885, page 13. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plain Chicken Broth.—Cut |
four parts a young fowl, wash them and stewpan with one quart of water and a little salt; set it to boil; skim it well, and then add the heart of a white cabbage lettuce ... From Mrs. Porter's New Southern Cookery Book, 1871, page 426. | |
| La Cuisine Creole (1885) | Plain Chicken-broth for an Invalid |
Cut a young fowl into four parts, wash well in cold water, put the pieces in a stewpan with one quart of cold water and a little salt; let it boil gently, skim it well; ... From La Cuisine Creole, 1885, page 14. | |
| Directions for Cookery, in Its Various Branches (1837) | Plain Clam Soup |
Take a hundred clams, well washed, and put them large pot of boiling water. This w411 cause the shells to open. As they open take them out, and extract the clams, taking ... From Directions for Cookery, in Its Various Branches, 1837, page 42. | |
| The White House Cook Book (1887) | Plain Economical Soup |
TAKE a cold roast-beef bone, pieces of beefsteak, the rack of a cold turkey or chicken. Put them into a pot with three or four quarts of water, two carrots, three ... From The White House Cook Book, 1887, page 46. | |
| Presbyterian Cook Book (1873) | Plain Gumbo Soup |
a of ham half the of your hand, and a knuckle of veal; put them in a pot with two quarts of cold water, simmer slowly two or three add two quarts of boiling water. ... From Presbyterian Cook Book, 1873, page 17. | |
| La Cuisine Creole (1885) | Plain Mock-turtle Soup |
Boil a calf’s-head until very tender; take out the head, strain the liquor, and skim off the fat when cold, and keep till following day. Cut up the meat of the head and ... From La Cuisine Creole, 1885, page 23. | |
| Directions for Cookery, in Its Various Branches (1837) | Plain Oyster Soup |
Take two quarts of large oysters. their liquor into a soup pan; season it with a tea-spoonful of whole pepper, a teaspoonful ofw-hole allspice, the same quantity of ... From Directions for Cookery, in Its Various Branches, 1837, page 40. | |
| The Cook's Own Book (1832) | Plain Way |
Lard a tongue with tolerable-sized lardons, and it in broth, or in water, with a few onions and roots; when it is done, peel it with broth, sprinkling with a little it ... From The Cook's Own Book, 1832, page 169. | |
| Mrs. Hale's New Cook Book (1857) | Plain].—Simmer |
and for 2 in weak; it, and add 6 sliced and fried; simmer 3 hours, skim, and serve. Rich Onion Soup.—Put into a stew-pan 12 onions, 1 turnip, and a head of celeiy, \ lb. ... From Mrs. Hale's New Cook Book, 1857, page 50. | |
| The International Cook Book (1906) | Plane Anglaise |
1006. BISQUE OF LOBSTER WITH CELERY Trim off the green part from a head of celery. Cut into very small pieces, thoroughly wash in fresh water, drain well on a sieve; ... From The International Cook Book, 1906, page 310. | |
| The International Cook Book (1906) | Planked Pompano, Breslin |
Squabs en Estouffade (59?) Asparagus, Sauce Mousseline Roast Ribs of Lamb, Mint Sauce (255) Romaine Salad (214) Honey Pudding 1607. CONSOMM£ CHIFFONNADE, AUX FINES ... From The International Cook Book, 1906, page 489. | |
| The Picayune Creole Cook Book (1901) | Pod of Red Pepper, without the |
Nothing is ever lost in a well-regulated Creole kitchen. When turkey is served one day, the remains or “leftover” are saved and made in to that most excellent dish—a ... From The Picayune Creole Cook Book, 1901, page 46. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Poetablb Soup |
Put on, in four gallons of water, ten pounds of a shin of beef, free from fat and skin, six pounds of a knuckle of veal, and two fowls; break the bones and cut the meat ... From Mrs. Porter's New Southern Cookery Book, 1871, page 45. | |
| Mrs. Beeton's Book of Household Management (1861) | Pomes de Orynge |
The introduction of soup into the second course is the most remarkable feature of the above menu. " A tart of flesh " was possibly a venison pasty, and the " Hedgehogs," ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | Pommes de Terre @ la Bouregotae |
6 Potatoes. 1 Pint Gravy or Broth. 1 Onion. 1 Leak. Peel cold boiled potatoes and cut into quarters, and then drain and put into a saucepan, and cover with any meat ... From The Picayune Creole Cook Book, 1901, page 233. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Porato Soup |
To one gallon of water add six large potatoes chopped fine, one tea-cup rice, a lump of butter size of an egg, one table-spoon flour. Work butter and flour together, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 278. | |
| Larkin Housewives' Cook Book (1915) | Pork and Bean Soup |
Empty the contents of one can of Larkin Pork and Beans into a sauce-pan. Add one quart of boiling water, one small onion cut fine, one small bay leaf and a dash of cayenne pepper. From Larkin Housewives' Cook Book, 1915, page 10. | |
| Mrs. Owen's Illinois Cook Book (1871) | Portable Soup |
Boil down any kind of meat to a jelly, season it highly with salt, pepper and spices or herbs; let it set away till partly cold, then pour it into a clean, new tin or ... From Mrs. Owen's Illinois Cook Book, 1871, page 34. | |
| The Southern Cookbook (1912) | Portable Soup, a Very Useful Thing |
Boil one or two knuckles of veal, one or two shins of beef, and a pound or more of fine juicy beef, in as much water only as will cover them. When the bones are cracked, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 181. | |
| The New England Cook Book (1905) | Portable Soup.—Boil a knuckle |
of also the feet, a shin of beef, a cowheel or any other bones of meat which will produce a stiff jelly, in a kettle, with as much water as will cover them. Let it stand ... From The New England Cook Book, 1905, page 56. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potage a la Reine |
Boil a large fowl in three quarts of water until tender (the water should never more bubble) Skim off the fat, and add a teacupful of rice, and, also, a slice of carrot, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 98. | |
| The Picayune Creole Cook Book (1901) | Potage au Sugo |
3 Pints of Broth. 2 Ounces of Sago. The sago should always be soaked over night. Allow two ounces to every three pints of broth or Consomme. Boil for one hour before ... From The Picayune Creole Cook Book, 1901, page 26. | |
| The Picayune Creole Cook Book (1901) | Potage au Tapioca |
4 Ounces of Tapioca. 3 Quarts of Broth. To three quarts of broth add, about forty minutes before serving, four ounces of tapioca, which has been previously well soaked. ... From The Picayune Creole Cook Book, 1901, page 26. | |
| The Picayune Creole Cook Book (1901) | Potage Crofite-au-Pot |
8 Quarts of Good Consommé. 10 Pleces of Dried Toast. 1 Carrot, cut 1 Head of Celery, cut fine. 1 Turnip, cut fine. Croftte-au-Pot is one of the most popular and ... From The Picayune Creole Cook Book, 1901, page 27. | |
| The International Cook Book (1906) | Potage Gumbo, Glasgow |
Pompano, Maitre d'H&tel (228) Potatoes, Hollandaise (26) Balotine of Lamb, Mace'doine (1055) Roast Capon with Cress (378) Lettuce Salad (148) 1876. POTAGE GUMBO, GLASGOW ... From The International Cook Book, 1906, page 572. | |
| The International Cook Book (1906) | Potage, Alsacienne |
Filet of Blackfish, Equatorial Potatoes Foulte*es (1789) Ham Braise, Josselyn Spinach au Velout6 (1763) Roast Squabs (831) Escarole Salad (too) American Pudding (236) ... From The International Cook Book, 1906, page 726. | |
| The Kansas Home Cook-Book (1874) | Potage, and |
is used everywhere for bills of fare. Lean, juicy, fresh-killed is for Soup; stale will make it ill-flavored, and fat meat is wasteful. An -economical will save for her ... From The Kansas Home Cook-Book, 1874, page 44. | |
| The International Cook Book (1906) | Potage, Bagration |
Spanish Mackerel, Maitre d'Hotel (689) Sirloin of Beef with Fried Tomatoes (793) Timbales of Spinach (2063) Lobster, Bordelaise Roast Squabs with Cress (831) Celery, ... From The International Cook Book, 1906, page 787. | |
| The International Cook Book (1906) | Potage, Fermiere |
Weakfish au Gratin Potatoes, Hollandaise (26) Chicken Saute, Morgan Brussels Sprouts (618) Roast Ribs of Lamb (255) 3064. POTAGE, FERMIERE Pare and finely slice three ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Potage, Franklin |
Pickerel, Horseradish Sauce (917) Rouelle of Veal, en Fricandeau Tomatoes, Florentine Roast Ruddy Duck, Currant Jelly (234) Fried Hominy (235) Biscuits Glac<* (693) ... From The International Cook Book, 1906, page 811. | |
| The International Cook Book (1906) | Potage, Livonien |
Bluefish, Bombay (828) Potatoes, Persillade (63) Mutton Chops, Maison d'Or Subrics of Spinach (2621) American Pudding (236) 2778. POTAGE, LIVONIEN Finely slice a carrot, ... From The International Cook Book, 1906, page 874. | |
| The International Cook Book (1906) | Potage, Suzon Smelts, Africaine |
Appetizing Lamb Chops (1991) Fresh Peas, Vxelle Mode (1959) Roast Capon with Cress (378) Marron Ice Cream (854) 2521. POTAGE, SUZON Place a pint dried, split green peas ... From The International Cook Book, 1906, page 785. | |
| The International Cook Book (1906) | Potage, Westphalian |
Kingfish, Maitre d'Hotel (792) Leg of Mutton, en Potpourri (1510) Beignets, Carnival (462) 2831. POTAGE, WESTPHALIAN Cut a half pound cooked lean ham in small pieces, ... From The International Cook Book, 1906, page 893. | |
| Foods That Will Win the War and How to Cook Them (1918) | Potato and Cheese Soup |
2 cups cooked diced potatoes 2 cups water in which potatoes were cooked tablespoons finely chopped 2 teaspoons onion juice parsley Dice potatoes and cook slowly until ... From Foods That Will Win the War and How to Cook Them, 1918, page 116. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Chowder |
i good-sized onion % pound of bacon or ham cut the potatoes into dice and chop the onion Cut the bacon or ham into small Put the bacon or ham and the onion in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 50. | |
| The Woman Suffrage Cook Book (1886) | Potato Chowder |
Peel and slice a dozen potatoes, and put them into cold water. Put a generous tablespoonful of butter and a quart of hot water into a sauce-pan, add a scant teaspoonful ... From The Woman Suffrage Cook Book, 1886, page 40. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Potato Chowder |
3 cups potatoes cut into dice J cup salt pork cut into dice 1 tablespoon parsley cayenne and celery salt Cook salt pork in frying pan ten minutes; add onion, Put a layer ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 79. | |
| Mrs. Beeton's Book of Household Management (1861) | Potato Puree in Cases |
Fritters with Red Currant Jelly, Eggs, Swedish Style, • Poach the fillets for R minntes in white wine, flavoured with lemon juice. Drain, and thrm in a flat dish, coat ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Hale's New Cook Book (1857) | Potato Soup |
[>Sco^c/t].—Rasp off the skin of as many pota as will make the; throw them tepid water to cleanse; have water, with a little clarified dripping, butter, the stock of ... From Mrs. Hale's New Cook Book, 1857, page 47. | |
| The Kansas Home Cook-Book (1874) | Potato Soup |
Peel and chop four onions, add two ounces of butter, three and a half quarts of water; let the whole ten" minutes, then throw in four pounds sliced potatoes, pepper and ... From The Kansas Home Cook-Book, 1874, page 47. | |
| Housekeeping in Old Virginia (1879) | Potato Soup |
Mash potatoes, pour on them one teacup cream, one large spoonful butter. Pour boiling water on them till you have the desired quantity. Boil until it thickens; season ... From Housekeeping in Old Virginia, 1879, page 92. | |
| Housekeeping in Old Virginia (1879) | Potato Soup |
Pour two quarts water on six or seven large peeled potatoes, adding two or three slices of middling; boil thoroughly done. Take them out, mash the potatoes well and ... From Housekeeping in Old Virginia, 1879, page 92. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potato Soup |
A quart of milk, six large potatoes, one stalk of celery, an onion and a table-spoonful of butter. Put milk to boil with onion and celery. Pare potatoes and boil thirty ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 100. | |
| The Dixie Cook-Book (1883) | Potato Soup |
To one gallon of water add six large potatoes chopped fine, ‘one tea-cup rice, a lump of butter size of an egg, one table-spoon flour. Work butter and flour together, ... From The Dixie Cook-Book, 1883, page 320. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Potato Soup |
8 potatoes. 3g teaspoonful celery salt. 1 pint milk. 3g saltspoonful white pepper. 1 teaspoonful chopped onion. 1% saltspoonful cayenne. 1 stalk celery. 44 tablespoonful ... From Mrs. Lincoln's Boston Cook Book, 1884, page 170. | |
| The Creole Cookery Book (1885) | Potato Soup |
Pare and slice thin half a dozen fine potatoes and a small onion. Boil them in three pints of water till so soft that you can pulp them through a cullender. When ... From The Creole Cookery Book, 1885, page 36. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Soup |
i piece of onion the size of a silver quarter potatoes on to boil in one quart of cold When they Arehalf done (about fifteen minutes) drain all the water off and cover ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 41. | |
| Boston School Kitchen Text-Book (1887) | Potato Soup |
1 pt. of milk or half milk and half water. 1 tsp. chopped onion. 1 tsp. 1 spk. white pepper. yi tbsp. flour. Yz tbsp. dripping. Wash and pare the potatoes, put them ... From Boston School Kitchen Text-Book, 1887, page 123. | |
| Aunt Babette's Cook Book (1889) | Potato Soup |
For two quarts of soup, boil sbout a dozen potatoes. After boiling a few minutes, pour off the water and add fresh water from the boiling teakettle. Add salt and fat, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 59. | |
| The Boston Cooking-School Cook Book (1896) | Potato Soup |
3 potatoes 1% teaspoons salt 1 quart milk ^ teaspoon celery salt 2 slices onion % teaspoon pepper 3 tablespoons butter Few grains cayenne 2 tablespoons flour 1 teaspoon ... From The Boston Cooking-School Cook Book, 1896, page 180. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Potato Soup |
5 potatoes, boiled 2 tablespoons carrot J teaspoon celery salt 1 quart milk Cook onion and carrot in butter five minutes, add flour, milk, seasonings; cook in double ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 76. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Potato Soup |
One generous tablespoon of mashed potato. Add gradually a pint of new milk. Place on the stove and when hot stir in a heaping teatpoon of corn¬ starch dissolved in cold ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 196. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Potato Soup |
Eight large potatoes, one large onion, one-half pound of salt pork cut into strips, three whole cloves and one sprig of parsley. Boil all two hours, then strain through ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 310. | |
| Fifty-Two Sunday Dinners (1913) | Potato Soup |
4 cups potatoes. 14 cup butter. 1 large purple-top turnip. ¥g cup flour. 8 cups boiling water. 2 teaspoons salt. 814 cups scalded milk. Y% teaspoon pepper. 1 onion sliced. 4 cup hot cream. From Fifty-Two Sunday Dinners, 1913, page 138. | |
| Larkin Housewives' Cook Book (1915) | Potato Soup |
Peel one quart of potatoes and cut in dice, also one mediumsized Put kettle and cover with tender add one cup of cream, pepper and salt and Larkin Celery Salt to season. ... From Larkin Housewives' Cook Book, 1915, page 10. | |
| Mrs. Hale's New Cook Book (1857) | Potato Soup Maigre .—Take some |
large mealy; peel and cut them into small slices, with an onion; in 3 pints of water till tender, and pulp them through a cullender; add a small piece of butter, a ... From Mrs. Hale's New Cook Book, 1857, page 54. | |
| The Cook's Own Book (1832) | Potato Soup, or |
(ilaze. If yon time enough, furnish a thick and well-tinned stewpan with a thin slice of sail |x>rk, or an ounce of butter, and a middling-sized onion; on lay uf juicy ... From The Cook's Own Book, 1832, page 228. | |
| The Jewish Manual (1846) | Potatoe Soup |
Grate a pound of fine potatoes in two quarts of water, add to it the trimmings of any meat, amounting to about a pound in quantity, a cup of rice, a few sweet herbs, and ... From The Jewish Manual, 1846, page 36. | |
| Mrs. Hale's New Cook Book (1857) | Potting, and Collaring |
tftpc, and fasten the roll with small skewers. If you wish tc improve its appearance, you may also either glaze it, or rub it with yolk of egg, and brown it with a ... From Mrs. Hale's New Cook Book, 1857, page 197. | |
| Gulf City Cook Book (1878) | Poul^et ^a La Marange |
Fry the chicken in lard, brown as for gumbo, with onion. Of course, the chicken must be cut. When well done put it in a stew-pan and cover it with water. Let it simmer ... From Gulf City Cook Book, 1878, page 60. | |
| Gulf City Cook Book (1878) | Pour the |
liquor and the peas back into the pot, and add boiling water to make it of proper consistency, one small spoonful or slice of bacon, and salt and cayenne pepper to ... From Gulf City Cook Book, 1878, page 13. | |
| Mrs. Hale's New Cook Book (1857) | Preparations of Food for |
dr.Tw off* in a basin as much of the broth as is wanted, which will be perfectly free from fat. For a qvick-made Broth.—Take a bone or two of a neck or loin of mutton, ... From Mrs. Hale's New Cook Book, 1857, page 449. | |
| The Picayune Creole Cook Book (1901) | Prepare a good Bouillon or Con |
sommé. To a quart of the soup, add noodles made as follows: Beat the yolks of three eggs, and the whites of two together until very light; add one cup of flour, one-half ... From The Picayune Creole Cook Book, 1901, page 27. | |
| The Picayune Creole Cook Book (1901) | Prepare a good Pot-au-Feu, or |
Bouillon, according to directions given, allowing a quarter of a pound of macaroni to two quarts of broth. Break the macaroni into two-inch length pieces and add to the ... From The Picayune Creole Cook Book, 1901, page 26. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Priam Oyster Soup |
Pour one quart oysters in a colander, rinse by pouring over them one pint cold water, put this in porcelain kettle, add one pint boiling water, let boil, skim ... From Buckeye Cookery and Practical Housekeeping, 1877, page 267. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pumpkin Soup |
Two pounds of pumpkin. Take out seeds and pare off the Cut into pieces, and put into a stew-pan with half a pint of water. slowly an hour and a then rub through a sieve ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 101. | |
| The International Cook Book (1906) | Pumpkin Soup |
Broiled Shad, Maitre d'H&tel (194) Potatoes, Windsor (252) Leg of Mutton, Lyonnaise (270) Jerusalem Artichokes (554) 1363. PUMPKIN SOUP Peel and seed a three-pound, ... From The International Cook Book, 1906, page 418. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Puree of |
Scald one quart of milk, with half an onion and a stalk of celery; strain into a pitcher and keep hot if convenient. Add to the remnants of cold boiled white fish enough ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 255. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Puree of Beans |
i quart of dried beans i pound of ham Wash and soak the beans in lukewarm water over night. In the morning, drain, cover with fresh cold water, boil one again, and just ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 281. | |
| Mary Elizabeth's War Time Recipes (1918) | Puree of Black Bean |
One pound of dried black beans; wash and soak overnight. Take two quarts of water, two quarts of soup stock, one-half teaspoonful of soda, one bay leaf, a few celery ... From Mary Elizabeth's War Time Recipes, 1918, page 42. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Puree of Chestnuts |
i quart of chestnuts i quart of water or stock Shell the chestnuts, throw them into boiling water until the skins come off easily; then drain and remove the brown Put ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 288. | |
| The International Cook Book (1906) | Puree of Lentils, Brunoise |
Bluefish, Bombay (828) Potatoes, Windsor (252) Noisettes of Beef, Foyot (724) Lima Beans, Fermiere Gateau de Plomb (1072) 2531. PURE"E OF LENTILS, BRUNOISE Soak a pint ... From The International Cook Book, 1906, page 789. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Puree of Peas |
i quart of green peas or two pint cans 1 bay leaf Wash the peas in cold water; then put them in a saucepan with the water and boil twenty minutes. When done they should ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 305. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Puree of Potato |
Prepare the potatoes as directed for mashed potatoes, except use a generous cupful of milk and half a teaspoonful of If the pur^e is to as a foundation for dry meats, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 243. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Puree of Potatoes |
the potatoes, and soak in cold water for a half-hour, in boiling water and boil slowly until you can pierce them with a fork. Put the milk on to boil in a Rub the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 313. | |
| The International Cook Book (1906) | Puree of Potatoes, Inouye |
Halibut, Portugaise Sliced Cucumbers (340) Chicken Saute", Paysanne (1899) Roast Leg of Lamb (392) Romaine Salad (214) Apple Charlotte (634) 2969. PUREE OF POTATOES, ... From The International Cook Book, 1906, page 900. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Puree of Sorrel |
YZ peck of sorrel ^ cup of veal stock the sorrel waters, cut steins the leaves only are good. Put a cup of cold water and a teaspoonful of salt in a saucepan, and throw ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 316. | |
| The International Cook Book (1906) | Puree of Tomato, Julienne |
Pompano, Maitre d'Hotel (228) Potatoes, Voisin (9*95) Entrecotes Bordelaise (1483) Baked Tomatoes (841) Roast Quail on Canape's (272) Escarole Salad (roo) Charlotte ... From The International Cook Book, 1906, page 865. | |
| The Virginia House-Wife (1824) | Puree of Turnips |
Pare a dozen large turnips, slice them and put them into astew pan, with four ounces of butter and a little salt, set the pan over a moderate fire, turn them often with ... From The Virginia House-Wife, 1824, page 144. | |
| The International Cook Book (1906) | Puree, Cumberland |
Roast Ribs of Beef (126) Doucette Salad (189) Rice Pudding a 1'Orange (1120) *Use mutton from yesterday SUNDAY, SECOND WEEK OF DECEMBER 931 2999. POTAGE, KNOT CELERY ... From The International Cook Book, 1906, page 900. | |
| Camp Cookery (1910) | Put a |
large spoonful of in a pan over the fire; add one onion cut slices; cook until the is lightly browned. in one teaspoonful of curry powder and add gradually a generous ... From Camp Cookery, 1910, page 98. | |
| Gulf City Cook Book (1878) | Put the |
pot in which the soup is made, and when it is boiling hot add the flour it is nicely browned add the onion and fry quite brown. Then put the meat in, fry fifteen then ... From Gulf City Cook Book, 1878, page 20. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Put the meat in the Soup |
the water, bay leaf, parsley, onion and celery; the closely and it on the back part of the range for two it over a good fire; at the Now place it over a moderate fire ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 25. | |
| The Boston Cooking-School Cook Book (1896) | Qhicken Gumbo |
Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and saute in pork fat. Fry one-half finely chopped onion in fat remaining in ... From The Boston Cooking-School Cook Book, 1896, page 307. | |
| The International Cook Book (1906) | Quails, Robbins |
Fresh Peas, Viellemode (1959) Leg of Lamb, Mint Sauce (392) Savarins, Chan til ly (842) 3028. POTAGE, LUCIENNE Soak a pint white beans in cold water for eight hours, ... From The International Cook Book, 1906, page 900. | |
| La Cuisine Creole (1885) | Queen Victoria*s Favorite Green Pea Soup |
Take two quarts of green peas, a double-handful of parsley, four stalks of green mint, and a good handful of green onions. Have ready two quarts of veal or beef stock, ... From La Cuisine Creole, 1885, page 20. | |
| The Cook's Own Book (1832) | Queen's Potage |
and clean three chickens, or young fowls, put them into a stewpan, with a bunch of parsley and some well-seasoned boiling veal stock; let it stew for an hour; take out ... From The Cook's Own Book, 1832, page 214. | |
| Aunt Sammy's Radio Recipes (1927) | Quick Turnip Soup |
2 cups grated raw turnip. IM teaspoons salt. 3^ teaspoon grated onion. parsley, cut very fine. Heat the milk in a double boiler, add the flour and butter, which have ... From Aunt Sammy's Radio Recipes, 1927, page 14. | |
| The Cook's Own Book (1832) | Rabbit Soup |
Cut an old rabbit s, put thnii into a quart of water; it well, take out all the bones, and beat die meat in a marble mortar, as for potting; little salt, mace, and white ... From The Cook's Own Book, 1832, page 217. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rabbit Soup |
2 young rabbits 2 quarts of cold water ^ cup of rice i good-sized onion singe the rabbits. Wash them in warm Cut them in small pieces and put in a soup kettle. the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 34. | |
| The Epicurean (1894) | Racines— Entier |
The tenderloin for thi.s must be prepared and cooked the same as for a la Bienvenue (1445); glaze, then dress it and garnish around with small olive-shaped carrots first ... From The Epicurean, 1894, page 519. | |
| The Cook's Own Book (1832) | Radishes in Broth |
radishes, them, cut halves or quarters according to their size, and boil them with a slice of bacon in some stock. In a them out, drain, and put them into another ... From The Cook's Own Book, 1832, page 218. | |
| The International Cook Book (1906) | Raspberry Shortcake |
1994. POTAGE, ST. NAZAIRE Brown two finely chopped white onions in a large saucepan with two ounces butter for eight minutes, add two sliced leeks, one branch each ... From The International Cook Book, 1906, page 611. | |
| The Woman Suffrage Cook Book (1886) | Rebel Soup |
Heat one quart of milk to the boiling point, add one cracker rolled fine; to one cup of tomatoes add one-fourth teaspoonful soda, stir, and while foaming add it to the ... From The Woman Suffrage Cook Book, 1886, page 40. | |
| Boston School Kitchen Text-Book (1887) | Receipts for Lesson Xvi |
tlieiii 5m. in 1 tbsp. of the butter, and add them to the or 4 hours, or until the meat and barley are tender. Strain the water in which the bones have simmered. tbsp. ... From Boston School Kitchen Text-Book, 1887, page 215. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Rechauffe of Pish |
I cup of eeoked fish, flaked. i cup of tomato puree. 1 cup of macaroni, cooked, and still hot. Dash of pepper. J^ a cup of butter. 8 drops of tobasco sauce. Method.— ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 256. | |
| Rumford Complete Cook Book (1908) | Recipes for the Sick |
the clams, chop and return them to the saucepan with the water. ten minutes, strain, and add the remaining water if necessary to reduce the strength of the broth. Season and serve. From Rumford Complete Cook Book, 1908, page 245. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Red Bisque with Snowballs |
Chop fine one pint each of oysters and clams, add to these and their liquor enough hot water to make two quarts. Add the mashed coral from one lobster, one teaspoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 316. | |
| Gulf City Cook Book (1878) | Red-fish Soup |
One large table-spoonful of lard, and the same of flour, put in a soup-pot to brown; two large onions, some thyme and parsley chopped up fine and put in the gravy of ... From Gulf City Cook Book, 1878, page 17. | |
| Gulf City Cook Book (1878) | Repeat the |
layers of pork, fish, etc., until all are used. Fill with hot water it covers the whole. Put the pot on the fire, and boil thirty minutes; then add a pint of claret and ... From Gulf City Cook Book, 1878, page 26. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Return to |
the soup kettle and add the apples, pears and raisins; all together one hour. Moisten the corn starch with a little cold water, add it to the boiling soup; it thickens, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 28. | |
| The Boston Cooking-School Cook Book (1896) | Rhode Island Chowder |
1 quart clams 1 cup stewed and strained 3 inch cube fat salt pork tomatoes 1 sliced onion ^ teaspoon soda }4 cup cold water * 1 cup scalded milk" 4 cups potatoes cut in ... From The Boston Cooking-School Cook Book, 1896, page 185. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rhode Island Chowder |
Put into a spider one-third of a cup of fine cubes of fat salt pork, one large onion finely sliced and half a cup of water. Cook till reduced to a small quantity of rich ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 322. | |
| The International Cook Book (1906) | Rhubarb Tartlets |
791. CONSOMME", MACARONI Prepare and strain a consomme prepared as per No. 52 into a hot soup tureen. Cut four ounces macaroni into pieces one inch long and plunge into ... From The International Cook Book, 1906, page 244. | |
| Aunt Babette's Cook Book (1889) | Rice Broth |
May be made either of beef or mutton, adding all kinds of vegetables. Boil half a cupful of rice separately in a farina kettle. Strain the beef or mutton broth. Add the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 60. | |
| The Cook's Own Book (1832) | Rice Soup |
(2) well in warm water, changing it frequently; put the a some good; set it on the it to swell for but do not let it rice has imbibed all the stock, add a sufficient ... From The Cook's Own Book, 1832, page 222. | |
| The Good Housekeeper (1841) | Rice Soup |
Boil in four quarts of water the scrag end of a neck of veal and one pound of lean ham, till it is reduced nearly half; carefully skimming it, season with white pepper, ... From The Good Housekeeper, 1841, page 64. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Soup |
2 tablespoonfuls of rice rice and put it in a sauce-pan with one pint of slowly for; add to boiling stock. Let the whole boil five minutes, add salt and pepper and serve. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 21. | |
| Manual for Army Cooks (1896) | Rice Soup |
I to f pound rice. Prepare the rice as directed in Remarks on Soup; put it into a pot of boiling water, enough to cover it well; add two teaspoonfuls of salt. Boil ... From Manual for Army Cooks, 1896, page 62. | |
| Manual for Army Cooks (1896) | Rice Soup |
4 pounds fresh lean beef. 1 or 2 pounds soup bone. 1 gallon cold water. 1 onion, sliced..to I pound rice. Time, five and one-half to six hours. Put the meat and bones ... From Manual for Army Cooks, 1896, page 64. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice Soup |
1 small onion 1 green pepper salt, cayenue, and nutmeg Cook rice, onion, and pepper in cold water until rice is cream, and seasonings; boil five minutes. Combine ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 74. | |
| Simple Italian Cookery (1912) | Rice Soup |
{Minestra di Riso) Meat stock of Cover the rice with water and boil for ten minutes; then drain and add to the stock (after it has been strained), and boil for five or ten minutes more. From Simple Italian Cookery, 1912, page 12. | |
| The International Cook Book (1906) | Rice Soup, Smyrna |
Sheepshead, Oyster Sauce (652) Potatoes, Ancienne (1391) Squabs en Estouffade (597) Cauliflower, Hollandaise (853) Pineapple Pudding (128) 2503. RICE SOUP, SMYRNA Place ... From The International Cook Book, 1906, page 778. | |
| Aunt Babette's Cook Book (1889) | Rice, or Sago Soup |
Take of rice or sago about one-quarter of a pound, scald it and put on to boil in cold water; add cinnamon, sugar and the grated rind of a lemon, a handful of currants ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 61. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rice, Tapioca, Sago, or Barley Soup |
1 quart stock. 2 tablespoonfuls either rice, barley, tapioca, or sago. Wash the grains, and cook until tender in boiling salted water; then add them to the boiling ... From Mrs. Lincoln's Boston Cook Book, 1884, page 157. | |
| Manual for Army Cooks (1896) | Rich Brown |
Take a few handfuls of sugar, or flour, and put into a pan or ladle, lay close to the fire and stir until it browns or darkens to a rich brown, dark, but do not burn ... From Manual for Army Cooks, 1896, page 100. | |
| Directions for Cookery, in Its Various Branches (1837) | Rich Brown Soup |
six pounds lean of fresh beef, cut from the bone. it dozen it with a tea-spoonful of salt, a tea-spoonful of pepper, a teaspoonful of mace, and a beaten nutmeg. half a ... From Directions for Cookery, in Its Various Branches, 1837, page 28. | |
| Directions for Cookery, in Its Various Branches (1837) | Rich Maccaroni Soup |
Take a quart of clear gravy soup, and boil in it a pound of the best maccaroni cut into pieces. When it is tender, take out half of the maccaroni, and add to the ... From Directions for Cookery, in Its Various Branches, 1837, page 26. | |
| Directions for Cookery, in Its Various Branches (1837) | Rich Veal Soup |
Take three pounds of the scrag of a neck of veal, cut it into pieces, and put it with the bones (which must be broken up) into a pot with two quarts of water. Stew it ... From Directions for Cookery, in Its Various Branches, 1837, page 23. | |
| Mrs. Beeton's Book of Household Management (1861) | Rkcipes for Pl'rkks |
131.— SORREL SOUP. (Fr.— Creme d'Oseille.^ Ingredients. — £ of a Ib. of sorrel, picked and washed, i small 0*1 lettuce, 3 or 4 sprigs of tarragon, a few sprigs of ... From Mrs. Beeton's Book of Household Management, 1861, page 241. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Venison Soup |
Break up the bone, put it into a soup pot with about four quarts of water, carrots, onions, pepper, salt and cloves. Boil it three hours, then strain it. Take half a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 32. | |
| Presbyterian Cook Book (1873) | Robert Buchanan |
Boil the hulls with a chicken or knuckle of veal, then strain the liquid; throw in a handful of peas, and boil to thicken the soup; when done, put in some peas cooked ... From Presbyterian Cook Book, 1873, page 18. | |
| Mrs. Beeton's Book of Household Management (1861) | ROOMS. -Petites Timbales de Veau |
aux Champignons.) Ingredients. — 6 oz^. uncooked veal, 2 ozs. of uncooked or i oz. of butter, 2 tablespoonfuls of white sa l>le- •>, salt aiv l-or the pan.ula: j pn \ an ... From Mrs. Beeton's Book of Household Management, 1861, page 523. | |
| The Picayune Creole Cook Book (1901) | Roug Blano |
The White Roux is made exactly like the Brown Roux, only that the butter and flour are put simultaneously into the saucepan, and not allowed to brown. It is then ... From The Picayune Creole Cook Book, 1901, page 162. | |
| The Boston Cooking-School Cook Book (1896) | Royal Soup |
1 cup stale bread crumbs \}4, cups scalded milk % cup milk ^% cups White Yolks 3 " hard-boiled " eggs Stock III Breast meat from a boiled chicken 2}4 tablespoons butter ... From The Boston Cooking-School Cook Book, 1896, page 161. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Royce Williams |
i fresh beef's tongue 3 button onions y? dozen cloves YZ pound of raisins ^ pound of dates i carrot, cut into fancy A heaping teaspoon ful of shapes the tongue, put it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 125. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rub the |
soup through a; add the pounded breast and rub the the Put back on the fire and add one and a half table-spoonfuls of salt, a fourth of a teaspoonful of pepper and a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 98. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rub the |
butter and flour together to a smooth paste, stir it into the boiling soup, and it Add the and and is delicious. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 33. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rub the |
butter and corn starch together until smooth and add them to the mixture as soon as it boils again. oysters, after draining, by allowing cold water to run over them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 47. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sago Soup |
2 ounces of sago the sago through waters, then cover warm and let it for one the stock and bring it to boiling point. the sago, add it to the let it boil slowly half an ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 22. | |
| Manual for Army Cooks (1896) | Sago Soup |
4 ounces sago. Salt and pepper to taste. Wash the sago through several waters, then cover it with warm water and let it soak one hour. From Manual for Army Cooks, 1896, page 62. | |
| The New England Cook Book (1905) | Salads and Sauces |
Tomato Sauce, —Halve the tomatoes and squeeze out the seeds and watery pulp. Stew the solid portions gently with a little gravy or strong broth until they are entirely ... From The New England Cook Book, 1905, page 131. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Salmon Bisque |
Drain the oil from one-third can of salmon, remove the bones and skin and rub through a sieve. Add gradually one quart of scalded milk, one and a half teaspoons of salt, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 322. | |
| Larkin Housewives' Cook Book (1915) | Salmon Chowder |
Put one can of Larkin Red Salmon into a sauce-pan with one quart of milk. When hot add one teaspoon salt, a little white pepper and two tablespoons Larkin Cracker Meal. From Larkin Housewives' Cook Book, 1915, page 13. | |
| Foods That Will Win the War and How to Cook Them (1918) | Salmon Chowder |
1 cup cooked or canned fish 1 cup cooked potato, diced 1 cup peas 1 cup water from boiled potatoes 2 tablespoons chopped parsley Melt fat, add dry ingredients and ... From Foods That Will Win the War and How to Cook Them, 1918, page 116. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Salmon Soup |
i pound of fresh salmon i pint of veal stock the salmon, put it in a saucepan, cover it with boiling water and simmer for fifteen water, remove the skin and bones and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 45. | |
| The Boston Cooking-School Cook Book (1896) | Salmon Soup |
y^ can salmon 4 tablespoons flour 1 quart scalded milk 1% teaspoons salt 2 tablespoons butter Few grains pepper Drain oil from salmon, remove skin and bones, rub through ... From The Boston Cooking-School Cook Book, 1896, page 182. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Salt Codfish Chowder |
\ oup salt pork fat 3 cups potato cut in cubes 2 onions cut in small pieces 2 cups shredded codfish 8 crackers buttered Soak codfish in cold water one hour; potatoes ten ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 81. | |
| The International Cook Book (1906) | Samaritain Cakes |
2240. CABBAGE SOUP, PIEDMONTAISE Cut a small-sized, sound half cabbage in quarters, remove stale leaves and the core, then cut the cabbage in fine julienne strips. Place ... From The International Cook Book, 1906, page 688. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sarah T Rorer |
1525 CHESTNUT STREET, PHILADELPHIA The first and most important point in making good soup is to have the best of materials. To make our soup a perfect food we must ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 14. | |
| Chinese-Japanese Cook Book (1914) | Satsuma Soup |
One small chicken; one mediumsized carrot; one pint of satorius (elephant-ear plant); two white radishes; one quarter pound of dried one quarter pound of aburage ... From Chinese-Japanese Cook Book, 1914, page 81. | |
| The Dixie Cook-Book (1883) | Saturpay Bean Soup |
Baked beans and brown bread form a Sunday breakfast for so many that the following will be a useful and economical soup for Saturday dinner. Put on the pot with more ... From The Dixie Cook-Book, 1883, page 316. | |
| The Picayune Creole Cook Book (1901) | Saucisse de Boutllt |
1 Pound of Ground Pork. 6 Allspice. 3 Truffles. 1 Cup of Bouillon. Take the bouilli of the day before, mince and add chopped parsley, a few spices, salt and Cayenne ... From The Picayune Creole Cook Book, 1901, page 44. | |
| The International Cook Book (1906) | Savarins, Chantilly |
838. POTAGE COUSINETTE Finely mince a quarter of a very small, well-trimmed and thoroughly washed white cabbage, ten leaves fresh, wellwashed spinach, one small carrot, ... From The International Cook Book, 1906, page 259. | |
| The Picayune Creole Cook Book (1901) | Savory Soup |
Potage a la Bonne Ménagérc. 4 Pounds of Lean Beef. 4 Quarts of 1 Onion, chopped fine. 3 Sprigs of Parsley. 1 Bay Leaf. 1 Sprig of Thyme. % Cup of Rice. 3 ‘Tablespoontuls ... From The Picayune Creole Cook Book, 1901, page 28. | |
| La Cuisine Creole (1885) | Scotch Barley Broth. Cheap and Substantial |
Wash half a pound of Scotch barley in cold water; put it in a pot with four or five pounds of shin beef sawed into small pieces, cover it with cold water and set it on ... From La Cuisine Creole, 1885, page 16. | |
| The Cook's Own Book (1832) | SCOTCH BROSE. This favorite Scotch |
is generally made with the liquor meat has been boiled in. Put half a pint of oatmeal into a porringer with a if there be not enough of which add as much as will mix it ... From The Cook's Own Book, 1832, page 240. | |
| Gulf City Cook Book (1878) | Scotch Broth |
On four pounds of good beef pour one gallon of cold water. When this boils add one half pint of coarse barley. prepare and add one fourth of a small cabbage, four ... From Gulf City Cook Book, 1878, page 14. | |
| Housekeeping in Old Virginia (1879) | Scotch Broth |
3 pounds of the scrag end of a neck of mutton. 1 small turnip. A little parsley. A little thyme. Put the mutton in the pan and cover with two quarts cold water, add the ... From Housekeeping in Old Virginia, 1879, page 224. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Scotch Broth |
4 cup pearl barley. 2 tablespoonfuls butter. 2 pounds neck of mutton. 1 tablespoonful flour. 2 quarts cold water. 2 teaspoonfuls salt. 44 cup each of carrot, turnip, on- ... From Mrs. Lincoln's Boston Cook Book, 1884, page 164. | |
| Boston School Kitchen Text-Book (1887) | Scotch Broth |
Yi c. pearl barley. 2 lbs. neck of mutton. 2 qts. cold water. Y c. each of carrot, turnip, onion, and celery. 2 tbsp. butter or dripping. 2 tsp. 1 ssp. white pepper. 1 ... From Boston School Kitchen Text-Book, 1887, page 214. | |
| The Boston Cooking-School Cook Book (1896) | Scotch Broth |
W'^ipe three pounds mutton cut from fore-quarter. Cut lean meat in one-inch cubes, put in kettle, cover with three pints cold water, bring quickly to boiling-point, ... From The Boston Cooking-School Cook Book, 1896, page 275. | |
| Mary Elizabeth's War Time Recipes (1918) | Scotch Broth |
Boil a three-pound piece of mutton (neck or shin) in four quarts of cold water and a tablespoonful of salt. Let it boil slowly for about one hour and a half; skin and ... From Mary Elizabeth's War Time Recipes, 1918, page 49. | |
| The Southern Cookbook (1912) | Scotch Leek Soup |
Put the boiling of a leg of mutton into a stewpot, with a quantity of chopped leeks, and pepper and salt; simmer them an hour, then mix some oat meal with a little cold ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 179. | |
| The White House Cook Book (1887) | Scotch Mutton Broth |
Six pounds neck of mutton, three quarts water, five carrots, five turnips, two onions, four tablespoonfuls barley, a little salt. Soak mutton in water for an hour, cut ... From The White House Cook Book, 1887, page 44. | |
| The Southern Cookbook (1912) | Scotch Mutton Broth |
Soak a neck of mutton in water for an hour: cut scrag, and put into a stewpot with two quarts of water, as soon as it boils, skim it well and simmer it an hour and a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 179. | |
| Fifty-Two Sunday Dinners (1913) | Scotch Potato Soup |
1 bunch leeks or 2 cups onion. 8 cups potato cubes. 1 head celery. 2 tablespoons flour. 5 tablespoons butter. ¥% tablespoon finely chopped 1 quart milk. parsley. Salt, ... From Fifty-Two Sunday Dinners, 1913, page 42. | |
| The Boston Cooking-School Cook Book (1896) | Scotch Soup |
3 lbs. mutton from fore-quarter % onion • 2 qts. cold water ^ cup flour 1^ tablespoon salt f 1 ^ ®^P' ®^®^» ^ teaspoon pepper q,^^^^. jcut in small 2 slices turnip ... From The Boston Cooking-School Cook Book, 1896, page 157. | |
| Recipes for Sea Food (c. 1910s) | Scrape and |
pound the breast of an uncooked medium-sized fowl, then rub it a puree Mix one-quarter of a cup of cream or milk with one-eighth of a cup of fine bread crumbs. Cook them ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 138. | |
| Common Sense in the Household (1871) | Scrape, and |
cold water half an hour or Boil whole three-quarters of an hour, drain, and round slices a quarter of an inch thick. Put on in a saucepan with a teacupful of broth—veal, ... From Common Sense in the Household, 1871, page 237. | |
| The Kansas Home Cook-Book (1874) | Sctips or Potages |
a pound of meat, and the liquid extracted by the bones and meat is called soup stock. Salt should be rubbed on to meat, and the meat put into cold water. Great care ... From The Kansas Home Cook-Book, 1874, page 45. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Season and |
let it simmer while you rub the butter and flour together; add these to the soup and stir it constantly until it thickens. Now add the boiling milk, cook one minute, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 40. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from July to October |
3714.— BROAD BEANS " ALLA ROMANA." Ingredients. — i quart of young shelled broad beans, 4 or 5 tomatoes or £ a tin of tomato puree, i small onion finely-chopped, 4 or 5 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from May to September |
1 1 8.— CUCUMBER SOUP. (Fr.— Puree de Concombres.) Ingredients. — 2 pints of white stock, i pint of milk, 2 large cucumbers, 2 ozs. of butter, 2 ozs. of flour, the yolks ... From Mrs. Beeton's Book of Household Management, 1861, page 234. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from September to February |
105.— CARROT AND LENTIL SOUP. (Fr.— Crecy aux Lentilles.) Ingredients. — 3 quarts of stock or water, i pint of lentils, 4 carrots sliced, 2 onions sliced, i good lettuce ... From Mrs. Beeton's Book of Household Management, 1861, page 228. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from September to February |
3674. — POT-AU-FEU. (French Family Soup.) Ingredients. — 4 Ibs. of brisket of beef, £ a cabbage, 2 leeks, i large onion, 2 carrots, a bouquet-garni (parsely, thyme, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Chinese-Japanese Cook Book (1914) | Seaweed Soup |
Two yolks of hard-boiled eggs; one can of seaweed; three chicken giblets; two tablespoonfuls of syou; one and one half teaspoonfuls of Quong Sang Chong (water chestnut ... From Chinese-Japanese Cook Book, 1914, page 26. | |
| The Picayune Creole Cook Book (1901) | See recipe for Barley Soup.) Barley |
water is, likewise, much used to cool the system, and also for delicate infants, with whom very often even sterilized milk does not agree and it is found absolutely ... From The Picayune Creole Cook Book, 1901, page 194. | |
| The Cook's Own Book (1832) | See Soup |
MOORFOWL, TO them, keeping on their heads, but draw the within the body; mix well wmir -.alt and pepper with flour and a piece c.t" liuiter, and put a small bit into ... From The Cook's Own Book, 1832, page 162. | |
| Aunt Sammy's Radio Recipes (1927) | Shake the |
skillet from time to time to keep the rice from sticking, but do not stir it unless absolutely necessary. By the time the rice is done it will have absorbed practically ... From Aunt Sammy's Radio Recipes, 1927, page 46. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Skim, and |
it will simmer for four hours (in the mean taking out the chicken it is tender). Now put the butter into a small fryingpan, and when hot, add the dry flour. Stir until a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 91. | |
| The Cook's Own Book (1832) | Skin a |
cold chicken, foul, or turkey; lillets from the hrea.-ts, and a tile rest of the white meat and wings, side-lxines, and merry-thought, a of broth, a larije blade of mace ... From The Cook's Own Book, 1832, page 125. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Small-sized |
The under part of the round of beef and the knuckle of veal are the best for this soup. Cut all the meat into pieces about an inch Put the butter in the soup and let it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 27. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | So, with |
only the resources of a simple household, they compass, with infinite labor, oysters, soup, and fish, add some made dish to the meat, and put salad before and ice cream ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 262. | |
| Common Sense in the Household (1871) | Soak the |
rice in enough warm water to cover it, and at the end of this time add it, water and all, to the boiling soup. Cook an hour longer, stii-ring watchfully from time to ... From Common Sense in the Household, 1871, page 38. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soak the |
gelatine two hours in half a cupful of cold water, and it in the cupful of boiling broth; add cream, and season highly. Have the chicken well seasoned, Put the macaroni ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 181. | |
| The Southern Cookbook (1912) | Soles, with |
with pounded mace, nutmeg, pepper, an anchovy, and some salt, make an excellent pie. Put in the oysters, liquor, two or three spoonfuls of broth, and some butter for ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 37. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sorrel Soup |
i pint of sorrel in a sauce-pan, set the as soon as melted, put the sorrel in, and stir one minute add the stock, salt and pepper; boil three minutes. the yolks lightly, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 22. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sorrel Soup |
1 tablespoon tomato catsup Cook onion and sorrel in butter five minutes, add water, cook thirty minutes. and in boiler twenty minutes, add cream, beaten eggs, catsup, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 75. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soul’s |
strainer, and return to the fire. Now add the cheese. the eggs, with a speck of pepper and of the the colander over the soup and pour the eggs through, upon the butter, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 103. | |
| Housekeeping in Old Virginia (1879) | Soup |
As making soup is a tedious process, it is best to make enough at once to last several days. Beef shank is most generally used in making nutritious soup. It is best to ... From Housekeeping in Old Virginia, 1879, page 76. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Soup |
Norse can be easier than to make a good soup if one only knows how and has the will to do it; and if one will, it is easy to know how. Considerations of economy and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 143. | |
| La Cuisine Creole (1885) | Soup |
Soup being the first course served at all ordinary din¬ ners, we make it the basis for preliminary remarks. Nothing more palatable than good, well-made soup, and nothing ... From La Cuisine Creole, 1885, page 9. | |
| Chinese-Japanese Cook Book (1914) | Soup |
leave spread out on the board to dry. Drain all soup from the bones and bring to a Add _ vegetables, salt, pepper, and one teaspoonful of sugar; also the syou sauce. ... From Chinese-Japanese Cook Book, 1914, page 83. | |
| Larkin Housewives' Cook Book (1915) | Soup |
is preferred strain through a sieve, put a teaspoon of whipped cream in center of each plate, and serve at once. serve five people. or^/- t », ^ '^ From Larkin Housewives' Cook Book, 1915, page 13. | |
| The Jewish Manual (1846) | Soup a La Julienne |
Take a variety of vegetables: such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions, cut them in shreds of small size, place them in a stew-pan with ... From The Jewish Manual, 1846, page 34. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Soup a La Reine |
i fowl weighing five pounds 1/2 cup of rice ]/?, pint of good cream i piece of cinnamon an inch long Salt and pepj>er to taste the fowl, put it in the soup kettle with ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 35. | |
| The Southern Cookbook (1912) | Soup a la Sap |
Boil half a pound of grated potatoes, one pound of sliced thin, one pint of grey peas, one onion, and three ounces of rice, in six pints of water to five: it through a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 180. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Soup as Our Mothers Made It |
The day before you want a soup buy a shank of beef. Wash clean and put to cook in two or three gallons of cold water. Bring slowly to a boil. Skim carefully as fast as ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 312. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Soup Balls |
Chop the white meat of a chicken very fine and season highly with salt, pepper, onion juice and a little thyme or curry; add enough yolk of egg to bind together. Roll ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 314. | |
| The Jewish Manual (1846) | Soup De Poisson, or Fish Soup |
Make a good stock, by simmering a cod’s-head in water, enough to cover the fish; season it with pepper and salt, mace, celery, parsley, and a few sweet herbs, with two ... From The Jewish Manual, 1846, page 44. | |
| La Cuisine Creole (1885) | Soup Et Bouilli |
Six or eight pounds of a brisket of beef; three car¬ rots; four turnips; two onions; six cloves; two heads of celery; one clove of garlic; a bunch of sweet herbs; a ... From La Cuisine Creole, 1885, page 13. | |
| The Good Housekeeper (1841) | Soup for an Invalid |
Cut in small pieces one pound of beef ‘or mutton, or part of both; boil it gently in two quarts of water; take off the scum, and when reduced to a pint, strain it. ... From The Good Housekeeper, 1841, page 65. | |
| The Dixie Cook-Book (1883) | Soup From Stock |
To make soup from any stock, put on as much stock as needed (if in jelly, scrape the sediment from off the bottom), add seasoning, water and vegetables. The potatoes ... From The Dixie Cook-Book, 1883, page 312. | |
| The Jewish Manual (1846) | Soup Maigre |
Chop three lettuces, a large handful of spinach, a little chervil, a head of celery, two or three carrots, and four onions, put them on the fire with half a pound of ... From The Jewish Manual, 1846, page 41. | |
| Gulf City Cook Book (1878) | Soup Maigre |
Take of butter half a pound; put it in a deep stew-pan, place it on a gentle fire till it melts, shake it about, and let it stand it has done making a noise. Have ready ... From Gulf City Cook Book, 1878, page 252. | |
| The Creole Cookery Book (1885) | Soup Making |
Some one has said, “that a well made soup is not only one of the most wholesome forms in which food can be taken, but it is also one of the most economical.” Take for ... From The Creole Cookery Book, 1885, page 31. | |
| Aunt Babette's Cook Book (1889) | Soup Meat |
The meat must be cooked until very tender then lift it out of the soup and lay upon a platter and season while hot. Heat a spoonful of fat or drippings of roast beef in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 91. | |
| The Dixie Cook-Book (1883) | Soup Stock |
To four pounds of lean beef (the inferior parts are quite as good for this purpose) put four quarts of cold water (soft is best), wash the meat and put it in the water ... From The Dixie Cook-Book, 1883, page 311. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Soup Stock |
i shin of beef Lean, uncooked juicy beef should form the basis of your No cooked or stale meats should be used for clear Wipe the meat well with a damp towel; now cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 16. | |
| Boston School Kitchen Text-Book (1887) | Soup Stock |
2 lbs. hind shin of beef. 2 qts. cold water. 6 whole cloves. 6 peppercorns. 1 bunch of sweet herbs. 1 inch blade mace. 2 tsp. 1 small onion. ]^ ' * carrot. ^ * * turnip. ... From Boston School Kitchen Text-Book, 1887, page 122. | |
| Rumford Complete Cook Book (1908) | Soup Stock |
TO quart of allow one pound meat and bone in about equal proportions; one pint of cleaned vegetables, such as carrot, onion, etc., cut in one bunch soup herbs, being a ... From Rumford Complete Cook Book, 1908, page 21. | |
| Chinese-Japanese Cook Book (1914) | Soup Stock |
Save all beef, veal, and chicken bones and clean pieces of meat; also the feet of chickens and the giblets. Wash the chicken feet and skin them, by first scalding in ... From Chinese-Japanese Cook Book, 1914, page 23. | |
| The New England Cook Book (1905) | Soup Stock, Soups, Etc |
g9 the bones and take out the marrow; put into a pot with five pints of water; add a teaspoonful of salt, and then cover and let it come to a boil; remove the scum that ... From The New England Cook Book, 1905, page 51. | |
| The New England Cook Book (1905) | Soup Stock, Soups, Etc |
Boil one-half pound macaroni until quite tender, and place in the soup tureen, and pour the it—the thing. Vermicelli will need to be soaked a short time only not to be ... From The New England Cook Book, 1905, page 55. | |
| The New England Cook Book (1905) | Soup Stock, Soups, Etc |
use for soups and beef tea, add a teaspoonful to a cup of boiling water and season to; or as a sandwich paste, it may be used on toast, with or without Put up in cans of ... From The New England Cook Book, 1905, page 57. | |
| The Virginia House-Wife (1824) | Soup with Bouilli |
Take the nicest part of the thick brisket of beef about eight pounds, put it into a pot with every thing directed for the other soup; make it exactly in the same way, ... From The Virginia House-Wife, 1824, page 34. | |
| The New England Cook Book (1905) | Soup, No |
2.—Take one quart of tomatoes. boiling, add one teaspoonful of soda, two pulverized soda crackers, one pint of hot water, one pint of milk, salt, and; strain through a ... From The New England Cook Book, 1905, page 51. | |
| The New England Cook Book (1905) | Soup.—Take |
a knuckle of veal, a bony piece of beef, a neck of mutton, or almost any piece of meat you may happen to have; set it over the fire in a small quantity' of water, cover ... From The New England Cook Book, 1905, page 51. | |
| The New England Cook Book (1905) | Soup.—Take |
the turkey bones and quarters of an hour in water enough to cover them; add a little summer savory and celery chopped Just before serving, thicken with a brov/ned with ... From The New England Cook Book, 1905, page 55. | |
| The New England Cook Book (1905) | Soup.—Two |
carrots, onions, two turnips, two cloves, one tablespoonful salt, pepper to taste. Herbs—marjoram, parsley, and thyme. Put any cooked or uncooked meat and its bones in ... From The New England Cook Book, 1905, page 54. | |
| The Jewish Manual (1846) | Soupe a La Turque |
Make a good gravy from shin of beef, and cut up very small various sorts of vegetables of whatever may be in season, add spices, pepper, and salt; when it is all stewed ... From The Jewish Manual, 1846, page 35. | |
| Foods That Will Win the War and How to Cook Them (1918) | Soups Utilize Leftovers |
In nearly every case when meat is purchased, some bone is paid for. Too frequently this is either left at the market or thrown away in the home. Bones, gristle, tough ... From Foods That Will Win the War and How to Cook Them, 1918, page 114. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Southern Gumbo Soup |
Cn up one and fry it to a also two of bacon; on them three quarts of boiling water; add one onion and herbs tied in a bag; simmer them and a off the fat, and put the ham ... From Mrs. Porter's New Southern Cookery Book, 1871, page 40. | |
| Mrs. Hale's New Cook Book (1857) | Soxip for an Invalid.—Cut |
in small pieces, lb. of beef ot mutton, or part of both; boil it gently in 2 quarts of water; take off the scum, and when reduced to a pint, strain it. Sea son with a ... From Mrs. Hale's New Cook Book, 1857, page 44. | |
| The White House Cook Book (1887) | Soyer's Recipe for Force Meats |
TAKE 1J Ibs. of lean veal from the fillet, and cut it in long thir slices; scrape with a knife till nothing but the fibre remains; put it in a mortar, pound it ten ... From The White House Cook Book, 1887, page 58. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Fish Chowder |
Fry one-half cup pork cut' into small cubes, one-half cup to light brown, add tablespoon flour, then add two cups small pieces of white boneless fish meat, brown ... From California Mexican-Spanish Cook Book, 1914, page 40. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Hot Vegetable Broth |
Make broth of one cup cabbage, one cup carrots, one-half cup onions, one cup garlic, one-half cup turnips, one-half cup celery, one-fourth cup green pepper. Add one ... From California Mexican-Spanish Cook Book, 1914, page 40. | |
| Fifty-Two Sunday Dinners (1913) | Spanish Soup |
4 cups Brown Stock. 5 tablespoons flour. 2 cups tomato pulp 2tablespoons freshly grated 1 large, green, finely chopped horseradish. pepper. Y% tablespoon Worcestershire ... From Fifty-Two Sunday Dinners, 1913, page 66. | |
| The Boston Cooking-School Cook Book (1896) | Spinach Soup |
4 cups White Stock II or III }^ cup butter 2 quarts spinach Y^ cup flour 3 cups boiling water Salt 2 cups milk Pepper Wash, pick over, and cook spinach thirty minutes in ... From The Boston Cooking-School Cook Book, 1896, page 163. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spinach Soup |
1 clove of garlic or cayenne pepper and celery salt Cook spinach in water thirty minutes. a sieve, scald milk with onion and bay leaf, add butter and together, strain, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 75. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Spinach Soup |
4 cups chicken stock 2 quarts spinach ]A, cup flour 3 cups boiling water 2 cups milk Wash, pick over, and cook spinach thirty minutes in boiling water to which have been ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 100. | |
| The Southern Cookbook (1912) | Spinach Soup |
two handfuls of a turnip, two onions, a head of celery, two carrots, a little thyme and parsley..Put all into a stewpot, with a bit of butter the size of a walnut, and a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 179. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Split Pea Soup |
1 cup dried split peas. 4 teaspoonful sugar. 3 pints cold water. 1 teaspoonful salt. 1 tablespoonful butter. 1 saltspoonful white pepper. 1 tablespoonful flour. Pick ... From Mrs. Lincoln's Boston Cook Book, 1884, page 173. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Split Pea Soup |
i pint of split peas i)^ quarts of boiling water Wash the peas in cold water (rejecting those which float) and soak them over In the morning the water off and cover them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 22. | |
| Aunt Babette's Cook Book (1889) | Split Pea Soup |
Wash the peas in warm water by rubbing them through your hands a great many times. A better plan is to soak them in lukewarm water over night. Use a quart of peas to a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Split Pea Soup |
1 cup dried split peas 3 tablespoons butter 2% quarts cold water 2 tablespoons flour 1 pint milk Ij^ teaspoons salt ^ onion 3^ teaspoon pepper 2-inch cube fat salt pork ... From The Boston Cooking-School Cook Book, 1896, page 180. | |
| Gulf City Cook Book (1878) | Split-pea Soup |
Put one pint of split peas into two quarts of water. until you can mash them, which will be in about two hours, then pass through a From Gulf City Cook Book, 1878, page 13. | |
| Boston School Kitchen Text-Book (1887) | Split-pea Soup |
^ c. dried split peas. 3 c. cold water. Yz tbsp. butter. Yz tbsp. Yz tsp. sugar. Y2 tsp. 1 ssp, white pepper. Milk to thin it. Pick over and wash the Put them with the ... From Boston School Kitchen Text-Book, 1887, page 214. | |
| Mrs. Owen's Illinois Cook Book (1871) | Spoon Meats |
Calf's feet or mutton shanks make mild nourishing broth, but have but little richness or flavor of meat. To clean them, have a kettle of boiling water on the iire, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 69. | |
| The Picayune Creole Cook Book (1901) | Spoons of Butter |
Clean and cut up the chicken, Cut the ham into small squares or dice and chop the onions, parsley and thyme. Skin the tomatoes, and chop fine, saving the juice. Wash and ... From The Picayune Creole Cook Book, 1901, page 46. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Spring and Summer Soup Without Stock |
of a pound of salt or spoonfuls of butter; three large young half a small head of cabbage, three carrot, half a small white turnip, three table-spoonfuls of two quarts ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 97. | |
| Chinese-Japanese Cook Book (1914) | Spring Chicken Soup with Mushrooms |
Two and one half pounds of chicken; one quarter pound of lean pork; one quarter pound of dried mushrooms; one dozen lotus seeds; three stalks of celery; one teaspoonful ... From Chinese-Japanese Cook Book, 1914, page 24. | |
| The Boston Cooking-School Cook Book (1896) | Spring Mousse |
Chop three-fourths cup cold cooked chicken or veal, and pound in a mortar. Add gradually one-half cup heavy cream, and force mixture through puree strainer. Add entr:^es ... From The Boston Cooking-School Cook Book, 1896, page 450. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Spring Soup |
Half a pint of green peas, half a pint of cauliflower, one of turnip, carrot, celery and string beans (all the four vegetables being included in the pint), half a cupful ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 96. | |
| The Boston Cooking-School Cook Book (1896) | Spring Soup |
1 quart White Stopk I or II 1 cup milk 1 large onion thinly sliced 1 cup cream 3 tablespoons butter 2 tablespoons flour % cup stale baker's bread Salt and pepper Cook ... From The Boston Cooking-School Cook Book, 1896, page 160. | |
| Fifty-Two Sunday Dinners (1913) | Spring Soup |
8 bunches chopped watercress. }4 cup thin cream. 1 bunch young onions. Yolk 1 egg’slightly beaten. 3 tablespoons butter. Salt, pepper. '@ tablespoons flour. Parsley ... From Fifty-Two Sunday Dinners, 1913, page 48. | |
| The White House Cook Book (1887) | Spring Vegetable Soup |
HALF pint green peas, two shredded lettuces, one onion, a small bunch of parsley, two ounces butter, the yolks of three eggs, one pint of water, one and a half quarts of ... From The White House Cook Book, 1887, page 56. | |
| The Boston Cooking-School Cook Book (1896) | Squash Soup |
% cup cooked squash 3 tablespoons flour 1 quart milk 1 teaspoon salt 1 slice onion Few grains pepper 2 tablespoons butter i^ teaspoon celery salt Rub squash through a ... From The Boston Cooking-School Cook Book, 1896, page 182. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Squash Soup |
2 cups cooked and strained squash 1 teaspoon Liebig's beef extract Cook onion in butter five minutes, add flour, extract, seasonings, and milk in which bay leaf has been ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 75. | |
| The White House Cook Book (1887) | Squirrel Soup |
WASH and quarter three or four good sized squirrels; put them on, with a small tablespoonful of salt, directly after breakfast, in a gallon of cold water. Cover the pot ... From The White House Cook Book, 1887, page 51. | |
| The Boston Cooking-School Cook Book (1896) | St. Germain Soup |
8 cups White Stock I, II, or III Blade of mace 1 can Marrowfat peas 2 teaspoons sugar 1 cup cold water 1 teaspoon salt % onion ^ teaspoon pepper Bit of bay leaf 2 ... From The Boston Cooking-School Cook Book, 1896, page 162. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | St. Germain Soup |
1 can peas Reserve one fourth cup of peas for garnishing; remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 84. | |
| Manual for Army Cooks (1896) | St. Patrick's Soup |
6 pounds meat and fat. 1 large cabbage. 6 pounds potatoes. 1 pound celery. 6 ounces sugar. 1 pound turnip. 6 tablespoonfuls vinegar. 1 pound carrot. 3U gallons water. ... From Manual for Army Cooks, 1896, page 71. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | St. Patrick's Soup |
i quart milk 2 slices onion 1^2 teaspoons salt X teaspoon celery salt }i teaspoon pepper 3 tablespoons tomato catsup i teaspoon chopped parsley Cook potatoes in salted ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 92. | |
| The White House Cook Book (1887) | Stewed Endive |
Ingredients.— Six heads of endive, salt and water, one pint of broth, thickening of butter and flour, one tablespoonful of lemon juice, a small lump of sugar. Mode.— ... From The White House Cook Book, 1887, page 238. | |
| Aunt Babette's Cook Book (1889) | Stewed Milt |
Clean the milt thoroughly and boil with your soup meat. Set to boil with cold water and let it boil about two hours. Then take it out and cut into finger lengths and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 136. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Rump Op Beep |
three pounds of tender rump of beef; remove the skin and fat, cut the heef into pieces two inches square, and pour it a quart of cold broth or gravy. When it boils add ... From Mrs. Porter's New Southern Cookery Book, 1871, page 85. | |
| Recipes for Sea Food (c. 1910s) | Stir and |
a without allowing to dilute pints of boiled milk and the oyster liquor. Add the oysters, stir steadily, and boil ten minutes. Rub a and add more if Stir and boil again. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 123. | |
| La Cuisine Creole (1885) | Stock Fob Soup |
Stock in its composition is not confined to any set rules for any particular proportions. All cook books give particular as well as general directions for its ... From La Cuisine Creole, 1885, page 11. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stock for Clear Soups |
Five i^ounds of clear beef, cut from the lower part of the; quarts of cold Let to a slowly; skim carefully, and set where it will keep just at the boiling point for ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 87. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stock for Sauces and Gravies |
in a all the bones taken your roasts and steaks, cooked or uncooked, bones of mutton, lamb, veal, beef or poultry; also, the trimmings of if fresh, allowing one of cold ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 236. | |
| The Jewish Manual (1846) | Stock or Consomme |
Tuis is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes preferred; the bones should ... From The Jewish Manual, 1846, page 30. | |
| Manual for Army Cooks (1896) | Stock Pot |
A stock pot should be established to provide good soup and gravies. It consists of a cooking utensil, either a boiler or large boiling pot, into which should be placed ... From Manual for Army Cooks, 1896, page 58. | |
| Manual for Army Cooks (1896) | Stock Soup |
(See remarks on soup.) 4 pounds fresh lean beef. I gallon cold water. 1 soup bone. 2 onions, sliced. Time, seven and one-half to eight hours. Put the meat and bone into ... From Manual for Army Cooks, 1896, page 59. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Stock Soups |
Skill, patience and good materials are necessary for the making of good soup. In order to draw out and dissolve the nutritive and flavoring qualities of meat, cut the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 69. | |
| The Cook's Own Book (1832) | Stock, for Brown or White |
Take a pound of scale, five flounders, and two pounds of eels; cul them in pul with aa much water as will cover them, a little mace, an onion stuck with cloves, a head ... From The Cook's Own Book, 1832, page 261. | |
| The Cook's Own Book (1832) | Stock, for Gravy Soup or |
Cut a knuckle of veal slices, slice also a pound of lean beef, and a pound of the lean of gammon of bacon; pt a three scraped carrots, a couple of onions, a couple of ... From The Cook's Own Book, 1832, page 261. | |
| Common Sense in the Household (1871) | Strain the |
soup and return to the Salt to taste, and ji'ist before taking it off, pou»' in a glass of brown sherry or Madeir^i Mutton or La.mb Broth, p^ 4 lbs. mutton or lamb ... From Common Sense in the Household, 1871, page 37. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Strain the |
broth on a and juice and salt and pepper to; one spoonful of Leicestershire sauce, also. cold game, and simmer Serve on slices of fried bread. Garnish with fried bread ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 190. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Strawberry Bombe |
Strawberry ice y2 cup chopped blanched filberts ^ cup hot caramel syrup 1 Yt, cups heavy cream yi tablespoon vanilla Caramelize one-half cup sugar, add nut meats, a ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 218. | |
| The International Cook Book (1906) | Strawberry Souffle" |
966. CREME SOUBISE Finely slice four medium onions, place in a saucepan with two and a half pints milk and one and a half pints white broth (No. 701). Season with two ... From The International Cook Book, 1906, page 297. | |
| The Boston Cooking-School Cook Book (1896) | String Beau Soup |
4 cups White Stock I, II, or III i^ cup flour 2 quarts string beans i^ cup butter 2 cups scalded milk Salt and pepper Cook beans until soft in boiling salted water to ... From The Boston Cooking-School Cook Book, 1896, page 166. | |
| The White House Cook Book (1887) | Suet Dumplings for Soup |
THREE cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet, well rubbed into the flour, with a teaspoonful ... From The White House Cook Book, 1887, page 58. | |
| The Jewish Manual (1846) | Summer Pea Soup |
Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through a sieve, and return them to the ... From The Jewish Manual, 1846, page 42. | |
| The Boston Cooking-School Cook Book (1896) | Swiss Potato Soup |
4 small potatoes % onion 1 large flat white turnip 4 tablespoons butter 3 cups boiling water y^ cup flour 1 quart scalded milk \% teaspoons salt "Wash, pare, and cut ... From The Boston Cooking-School Cook Book, 1896, page 181. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Swiss Soup |
Five or six gallons water, six potatoes and three turnips sliced; boil five or six hours until perfectly dissolved and the consistency of pea soup, filling up as it ... From Buckeye Cookery and Practical Housekeeping, 1877, page 278. | |
| The White House Cook Book (1887) | Swiss White Soup |
A SUFFICIENT quantity of broth for six people; boil it; beat up three eggs well, two spoonfuls of flour, one cup milk; pour these gradually through a sieve into the ... From The White House Cook Book, 1887, page 56. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Tapioca Cream Soup |
One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third of a cupful of tapioca, two cupfuls of cold water, one table-spoonful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 101. | |
| The White House Cook Book (1887) | Tapioca Cream Soup |
ONE quart of white stock; one pint of cream or milk; one onion; two stalks celery; one-third of a cupful of tapioca; two cupf uls of cold water; one tablespoonf ul of ... From The White House Cook Book, 1887, page 55. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tapioca Cream Soup |
One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third cup of tapioca, two cups of cold water, one tablespoon of butter, small ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 326. | |
| The Boston Cooking-School Cook Book (1896) | Tapioca Wine Soup |
y^ cup pearl tapioca % teaspoon salt 1 cup cold water 3-inch piece stick cinnamon 3 cups boiling water 1 pint claret wine % cup powdered sugar Soak tapioca in cold water ... From The Boston Cooking-School Cook Book, 1896, page 183. | |
| The Picayune Creole Cook Book (1901) | Teaspoontul of Flour |
1 Sprig Each of Thyme and Parsley. Take a half dozen fine, ripe tomatoes, and parboil them in butter, being careful not to let them burn. Add a pinch of flour and two ... From The Picayune Creole Cook Book, 1901, page 42. | |
| The Creole Cookery Book (1885) | Terrapin or Gopher Soup |
Take a large fresh water terrapin, clean and place it in adigester with 2-quarts of water, a slice of bacon; 2 dozen cloves, 3 dozen allspice, salt, black and red ... From The Creole Cookery Book, 1885, page 34. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Terrapin Soup |
1 can terrapin salt, cayenne 4 cups white stock blade of mace 2 egg yolks hard cooked 5 cup sheriry Cook terrapin, stock and mace twenty minutes. flour, cream and egg ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 90. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Thanksgiving Soup |
1 can corn 1 quart milk 2 slices onion yi cup water Yz can tomatoes yi teaspoon soda 2 teaspoons salt Y% teaspoon pepper Scald milk corn and Mix with water to form a ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 172. | |
| The American Frugal Housewife (1829) | The Frugal Uousewife |
der^ the sinews are not perceived, and add, in fact, to tins richness of a soup. iliick part of a flank is the most profitable part in the whole ox to buy. It is not so ... From The American Frugal Housewife, 1829, page 53. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Thick Vegetable Soup |
One quart of the sediment which is left from the stock, one quart of water, one-fourth of a cupful of pearl barley, one good-sized white turnip, one carrot, half a head ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 90. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Thickening for Soups |
Soups are thickened with flour, cornstarch, or rice flour: one tablespoonful for a quart of soup, z— heaping, if flour; scant, if rice flour or cornstarch. Flour is the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 159. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Third Course.—A Clear Soup |
Hors-d'oeuvres, such as olives, radishes, or pimolas are passed with course. Fourth Course.— Fish, boiled, fried, or baked; sometimes potatoes, and generally cucumbers ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 53. | |
| The Italian Cook Book (1919) | This Soup |
is called of "Cappelletti" or hats" on account of the shape of the "Cappelletti." First a thin sheet of paste is made according to the following directions: The best and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 10. | |
| Larkin Housewives' Cook Book (1915) | To Bind Soups |
Cream soups and purees (purees are soups with the vegetables strained out or forced through a sieve) if allowed to stand, will separate, unless bound together. To bind a ... From Larkin Housewives' Cook Book, 1915, page 8. | |
| The Picayune Creole Cook Book (1901) | To Clarify Bouillon |
To clarify Bouillon, remove the fat and pour the broth into a clear kettle. Add the crushed shells of two eggs. Stir this into the cold soup until well mixed. From the ... From The Picayune Creole Cook Book, 1901, page 25. | |
| La Cuisine Creole (1885) | To Clarify Stocks or Soups |
The whites of two eggs to about four quarts of stock or soup; two pints and a half of cold water. Whisk the whites of two fresh eggs with half a pint of water for ten ... From La Cuisine Creole, 1885, page 12. | |
| Fifty-Two Sunday Dinners (1913) | To Clear Soup Stock |
After straining the stock through double cheese cloth, remove all fat and put the stock into a four-quart stew-pan. Place on range and allow the white and shell of one ... From Fifty-Two Sunday Dinners, 1913, page 94. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Make a Good Frimsel (or Noodle) Soup |
Take a piece of thick brisket, about five or six pounds for a large family, and a knuckle of veal, and put ina saucepan, with water suflicient to cover the meat, about, ... From Jewish Cookery Book, on Principles of Economy, 1871, page 34. | |
| The Virginia House-Wife (1824) | To Make Beef Soup |
Take the hind shin of beef, cut off all the flesh of the leg-bone, which must be taken away entirely, or the soup will be greasy.— Wash the meat clean and lay it in a ... From The Virginia House-Wife, 1824, page 44. | |
| The Virginia House-Wife (1824) | To Make Catfish Soup |
In excellent Dish for those who have not imbibed a needless prejudice against those delicious Fish.) Take two large or four small white catfish that have been caught in ... From The Virginia House-Wife, 1824, page 53. | |
| The Good Housekeeper (1841) | To Make Chowder |
Lay some slices cut from the fat part of pork, in a deep stew-pan, mix sliced onions with a variety of sweet herbs, and lay them on the pork. Bone and cut a fresh cod ... From The Good Housekeeper, 1841, page 70. | |
| The Virginia House-Wife (1824) | To Make Gravy Soup |
Get cight pounds of coarse lean beef— wash it clean and lay it in your pot, put in the same ingredients as for the shin soup, with the same quantity of water, and follow ... From The Virginia House-Wife, 1824, page 33. | |
| The Virginia House-Wife (1824) | To Make Gravy Soup |
Get eight pounds of coarse lean beef— wash it clean and lay it in your pot, put in the same ingredients as for the shin soup, with the same quantity of water, and follow ... From The Virginia House-Wife, 1824, page 45. | |
| The Virginia House-Wife (1824) | To Make Soup of Any Kind of Fowl |
(The only way in which they are eatable.) Put the fowls ina coop and feed them moderately for a fortnight; kill one and cleanse it, cut off the legs and wings, and ... From The Virginia House-Wife, 1824, page 40. | |
| The Virginia House-Wife (1824) | to Make Soup of Any Kind of Fowl |
i] (The only way in which they are eatable.) Put the fowls ina coop and feed them moderately for afortnight; kill oneand cleanse it, eut off the legs and wings, and ... From The Virginia House-Wife, 1824, page 52. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Make Stock for Brown Soup |
Take two shins of beef, a shin of veal, eight quarts of water, one dozen cloves, and one dozen pepper-corns. Boil this eight hours; strain it into a stone jar, and when ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 35. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Make Stock for White Soup and Gravies |
Put two knuckles or shins of veal, two onions, two table-spoonsful of salt, into eight quarts of water. Boil this six hours; strain it into a stone jar, SOUPS, it and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 32. | |
| Foods That Will Win the War and How to Cook Them (1918) | To Serve with Ceft-over Soup Meat |
3 tablespoons of horseradish 4 cup of thick, sour cream, and 1 tablespoon vinegar 1 tablespoon corn syrup, or 4 tablespoons of condensed milk Mix and chill. From Foods That Will Win the War and How to Cook Them, 1918, page 63. | |
| The Southern Cookbook (1912) | To Stew Cucumbers |
or halve, and divide in two lengths: stew some salt and pepper, and slice onions; add a little broth, or a bit of butter. Simmer very slowly; and before serving, if no ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 195. | |
| The Picayune Creole Cook Book (1901) | Toasts, Fruit Waters, Mint Julips, Cob |
blers, Egg Nogg, Blackberry Cordials, ete.; delicate ways of serving oranges and other fruits—in fact, almost anything that may be ordered by a physician, from a Beef ... From The Picayune Creole Cook Book, 1901, page 385. | |
| The Cook's Own Book (1832) | Tomata Soup |
Wash, scrape, and cut small the red part of three large carroU, three heads of celeiy, four large onions, and two large turnips, put them into a saucepan, a ... From The Cook's Own Book, 1832, page 268. | |
| The Jewish Manual (1846) | Tomata Soup |
Take a dozen unpealed tomatas, with a bit of clarified suet, or a little sweet oil, and a small Spanish onion; sprinkle with flour, and season with salt and cayenne ... From The Jewish Manual, 1846, page 39. | |
| Manual for Army Cooks (1896) | Tomato and Rice Soup |
4 pounds fresh lean beef. 1 onion, sliced. 1 or 2 pounds soup bone. I pound rice. 1 gallon cold water. 4 pounds fresh or canned tomatoes. Time, five and one-half to six ... From Manual for Army Cooks, 1896, page 67. | |
| The Woman Suffrage Cook Book (1886) | Tomato Bisque |
One quart water, one quart milk, one quart can tomatoes, one teaspoonful soda, two tablespoodfuls cornstarch; cook ■the tomatoes in the water half an hour, then add ... From The Woman Suffrage Cook Book, 1886, page 58. | |
| Rumford Complete Cook Book (1908) | Tomato Bisque |
6 fresh tomatoes or one can tomatoes. 2 cloves. 1 sprig of parsley. % teaspoon baking soda. 1 teaspoon hot water. \% pints if tomatoes are used. Cut the tomatoes in and ... From Rumford Complete Cook Book, 1908, page 23. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Bisque Soup |
1 can tomatoes 1 quart milk cayenne and celery salt butter, add onion, cook five minutes; add milk, and seasonings, cook in double boiler twenty minCook tomatoes, a sieve, add soda. From Lowney's Cook Book, Illustrated in Colors, 1907, page 76. | |
| Fifty-Two Sunday Dinners (1913) | Tomato Bouillon |
To five cups of Standard Broth add one cup of thick tomato purée. Reheat and serve in bouillon cups. From Fifty-Two Sunday Dinners, 1913, page 36. | |
| Fifty-Two Sunday Dinners (1913) | Tomato Bouillon |
Prepare a tomato sauce; there should be two cups. Strain this while hot through one thickness of cheese cloth into six cups of hot Bouillon. Reheat and serve in Bouillon cups with From Fifty-Two Sunday Dinners, 1913, page 101. | |
| Larkin Housewives' Cook Book (1915) | Tomato Bouillon |
Heat the contents of one can of Larkin Tomatoes to boiling point. Strain through a sieve. Add one-half teaspoon soda, one salt, one pint of hot water and two Larkin_ Bouillon From Larkin Housewives' Cook Book, 1915, page 11. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Bouillon with Oysters |
1 can tomatoes 6 cloves 1/^ quarts bouillon y^ teaspoon celery seed 1 tablespoon chopped onion y^ teaspoon peppercorns ^ bay leaf 1 pint oysters Mix all ingredients ... From The Boston Cooking-School Cook Book, 1896, page 154. | |
| The National Cookery Book (1876) | Tomato CHOWDER |
peck of green tomatoes sliced and salted over nicht. six nions, half a pint of chopped peppers, half a pint of grated 1orse-radish, a dessertspoonful of white mustard ... From The National Cookery Book, 1876, page 345. | |
| Foods That Will Win the War and How to Cook Them (1918) | Tomato Gumbo Soup |
Bones and gristle from chicken or turkey 2 qts. cold water 1 cup okra 4 cup rice 1 tablespoon chopped pimento 14 cups tomatoes 4 cup chopped parsley Soak bones and ... From Foods That Will Win the War and How to Cook Them, 1918, page 115. | |
| Aunt Babette's Cook Book (1889) | Tomato Puree |
Scald the tomatoes, take off the skins carefully and stew with a spoonful each of butter and sugar; salt and pepper to taste. When very soft, strain through a coarse ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 80. | |
| Aunt Babette's Cook Book (1889) | Tomato Puree for |
fried Oysters, So ft-shell Crabs, FISH, to scale readily, should be dipped in boiling water, for a second only. Clean thoroughly, not forgetting to remove the eyes and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 63. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Tomato Soup |
Boil a shin of veal three hours, or take some soup stock. Cut up two onions, two carrots, and two turnips, and put with it; also pepper, salt, and one dozen tomatoes. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 34. | |
| The Appledore Cook Book (1872) | Tomato Soup |
Peel and slice tomatoes enough to fill a two-quart basin; put them into the soup-kettle with six quarts of water and two pounds of beef; boil three hours; season with ... From The Appledore Cook Book, 1872, page 125. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tomato Soup |
Skim and strain one gallon of stock made from nice fresh beef; take three quarts tomatoes, remove skin and cut out hard center, put through a fine sieve, and add to the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 278. | |
| Gulf City Cook Book (1878) | Tomato Soup |
To about two pounds of fresh beef or shank-bone, put three quarts of water, and season with pepper and boiled and skimmed, add one quart of ripe tomatoes that have been ... From Gulf City Cook Book, 1878, page 12. | |
| Housekeeping in Old Virginia (1879) | Tomato Soup |
Take one quart ripe tomatoes, peeled and chopped up, or a tbree-pound can of same, put in an earthenware baking dish with 1 pint grated com (or, if in winter, dried corn ... From Housekeeping in Old Virginia, 1879, page 90. | |
| Housekeeping in Old Virginia (1879) | Tomato Soup |
A shin of beef, season to your taste with all kinds of vegetables: Tomatoes, turnips, caiTots, potatoes, cabbage cut fine, corn, butter beans and celery. When nearly ... From Housekeeping in Old Virginia, 1879, page 90. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Tomato Soup |
One quart can of tomato, two of flour, one of butter, one teaspoonful of salt, one of sugar, a of hot Let tomato and water come to a Rub and a of add all together ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 98. | |
| The Dixie Cook-Book (1883) | Tomato Soup |
Skim and strain one gallon of stock made from nice fresh beef; take three quarts tomatoes, remove skin and cut out hard center, put through a fine sieve, and add to the ... From The Dixie Cook-Book, 1883, page 320. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tomato Soup |
1 quart can tomatoes. 1 saltspoonful white. pepper. 1 pint hot water. 1 tablespoonful butter. 1 tablespoonful sugar. 1 tablespoonful chopped onion. 1 teaspoonful salt. 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 171. | |
| The Creole Cookery Book (1885) | Tomato Soup |
Boil 1 quart milk; thicken with 1 tableepoonful £ flour / season with salt, pepper and a little butter; stew 1 dozen fine tomatoes; drain partially, strain through ... From The Creole Cookery Book, 1885, page 99. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tomato Soup |
No. i quart can or one quart i stalk celery of stewed tomatoes i quart water or stock 2 tablespoon fills of butter % pound of ham Cut the ham into dice and fry put a the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 23. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tomato Soup |
No. i quart can or one quart of stewed tomatoes i pint of stock or water (first the best) ^ teaspoonful of baking soda 2 tablespoon fuls of corn starch or flour r small ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 23. | |
| Aunt Babette's Cook Book (1889) | Tomato Soup |
Take a large soup bone or three pounds of soup meat, the latter preferred, one or two onions, a few potatoes, a few carrots, a turnip, soup greens and a can of tomatoes ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 54. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Soup |
1 quart tomatoes, raw or canned 2 teaspoons sugar 1 pint water 1 teaspoon salt 12 peppercorns % teaspoon soda Bit of bay leaf 2 tablespoons butter 4 cloves 3 tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 182. | |
| Manual for Army Cooks (1896) | Tomato Soup |
6 lbs. fresh or canned tomatoes. Prepare the tomatoes as directed in Remarks on Soup. Stew the tomatoes until cooked; add a tablespoonful of salt; stir frequently to ... From Manual for Army Cooks, 1896, page 60. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Soup |
1 can tomatoes 2 sprigs parsley few gratings of nutmeg Melt butter, add flour. Cook remaining ingredients together twenty minutes. Press through a sieve and thicken with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 76. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tomato Soup |
Into four cups of brown stock put three cups of cold stewed tomato, one stalk of celery, one carrot and one onion chopped, four cloves, four peppercorns and one teaspoon ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 314. | |
| Fifty-Two Sunday Dinners (1913) | Tomato Soup |
lean tomatoes, or 1 quart 4 cloves. tomatoes peeled and cut in % teaspoon peppercorns. pieces. Few gratings nutiheg. 2 slices onion. 8 tablespoons butter. 2 sprays ... From Fifty-Two Sunday Dinners, 1913, page 44. | |
| Larkin Housewives' Cook Book (1915) | Tomato Soup |
Cook together for twenty minutes, one can tomatoes, one pint twelve peppercorns, cloves, two teaspoons sugar, small piece of bay leaf, and one small onion cut in slices. ... From Larkin Housewives' Cook Book, 1915, page 11. | |
| Larkin Housewives' Cook Book (1915) | Tomato Soup with Macaroni |
Put one cup of Larkin Short-Cut Macaroni to cook in one quart of boiling salted water. Cook about twenty minutes or until Be careful it does not settle to bottom and ... From Larkin Housewives' Cook Book, 1915, page 12. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tomato Soup with Stock |
1 quart stock. 1 can tomatoes. 1 teaspoonful sugar. 1 teaspoonful salt. 1 saltspoonful pepper. Stew the tomatoes until soft enough to strain. Rub all but the seeds ... From Mrs. Lincoln's Boston Cook Book, 1884, page 157. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Soup with Stock |
1 quart Brown Soup Stock 1 can tomatoes yi cup flour Onion ' y^ teaspoon peppercorns 1 small bay leaf 3 cloves From The Boston Cooking-School Cook Book, 1896, page 155. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Soup with Stock |
1 can tomatoes 2 tablespoons green pepper 2 tablespoons horesradish J cup macaroni cut in rings Melt butter, add green pepper and onion, cook five minutes; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 77. | |
| La Cuisine Creole (1885) | Tomato Soup with Vegetables. Very Fine |
Cut small, three carrots, three heads of celery, four onions and two turnips; put them into a saucepan with a tablespoonful of butter, a slice of ham and a half cup of ... From La Cuisine Creole, 1885, page 19. | |
| Gulf City Cook Book (1878) | Tomato Soup Without Meat |
To one quart of prepared tomatoes, cooked and seasoned as for table use, add a salt-spoonful of soda, and one quart of milk, boiled and thickened to the consistency of ... From Gulf City Cook Book, 1878, page 12. | |
| Aunt Babette's Cook Book (1889) | Tomato Soup Without Meat |
One quart of tomatoes, one quart of water and one quart of cream or milk, salt and pepper to taste. Cook the tomatoes thoroughly in the water (and have the milk or cream ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 54. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Tomato Soup, Corned Beef Stock—put One |
quart can tomatoes on to boil, add six peppercorns, one-half inch blade of mace and a bit of bay leaf the same size. Fry one sliced onion in one level tablespoonful ... From Good Things to Eat, as Suggested by Rufus, 1911, page 19. | |
| Bohemian-American Cook Book (1915) | Trim and |
interlard with Blend butter and flour until a light brown, thin with beef or chicken soup. When smooth, add a wineglass of wine, put the sweetbreads in the and When ... From Bohemian-American Cook Book, 1915, page 79. | |
| The Appledore Cook Book (1872) | Truss the |
same as turkey. drawn tutter. Dish the pork with the fowls. A rice boiled in the water gives them a white appearance. Serve with them mashed turnip, mashed potatoes, ... From The Appledore Cook Book, 1872, page 42. | |
| The International Cook Book (1906) | Tuesday, Third Week of February |
Fried Eggs with Eggplants (739) 739. FRIED EGGS WITH EGGPLANTS Neatly peel a small eggplant, cut it into six equal slices and place on a soup plate. Season with a ... From The International Cook Book, 1906, page 229. | |
| The International Cook Book (1906) | Tuesday, Third Week of June |
Malta Vita (1592) Eggs, Pondicherry Broiled Breakfast Bacon, Devilled (682) Potatoes en Quartiers (686) 1866. EGGS, PONDICHERRY Boil a pint of white broth (No. 701) in a ... From The International Cook Book, 1906, page 569. | |
| The Dixie Cook-Book (1883) | TurkeEy-Bone Soup |
After a roasted turkey has been served a portion of the meat still adheres to the bones, especially about the neck; “drumsticks” are left, or parts of the wings, and ... From The Dixie Cook-Book, 1883, page 321. | |
| The Appledore Cook Book (1872) | Turkey Soup |
Save the liquor in which the turkey was cooked; the following morning skim off all the fat; cut all the meat from the part of the turkey which has been left from the ... From The Appledore Cook Book, 1872, page 125. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Turkey Soup |
Place the rack of a’ cold turkey and what remains of the: dressing and gravy in a pot, and cover with cold water; simmergently for three or four hours, and let it stand ... From Buckeye Cookery and Practical Housekeeping, 1877, page 279. | |
| The White House Cook Book (1887) | Turkey Soup |
TAKE the turkey bones and boil three-quarters of an hour in water enough to cover them; add a little summer savory and celery chopped fine. Just before serving, thicken ... From The White House Cook Book, 1887, page 54. | |
| The Boston Cooking-School Cook Book (1896) | Turkey Soup |
Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to ... From The Boston Cooking-School Cook Book, 1896, page 160. | |
| The Picayune Creole Cook Book (1901) | Turkeys or Four Chickens |
Chop the onion fine and put it into the stewpan with the butter; let it brown, and then add the -chopped vegetables, whole giblets, etc.; fry until nicely browned, but ... From The Picayune Creole Cook Book, 1901, page 30. | |
| The Boston Cooking-School Cook Book (1896) | Turkish Soup |
5 cups Brown Soup Stock 2 slices onion ^ cup rice 10 peppercorns \y^ cups stewed and strained ^ teaspoon celery salt tomatoes 2 tablespoons butter Bit of bay leaf 1)^ ... From The Boston Cooking-School Cook Book, 1896, page 155. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Turnip Soup |
2 cups hot mashed turnip J onion 1 cup hot mashed potato Mix turnip, potato, and scalded milk.; when well blended add turnip mixture and onion cut in small pieces. Cook ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 77. | |
| The Southern Cookbook (1912) | Turnip Soup |
Stew down a knuckle of veal: strain, and let the broth till next dav; take off the fat and sediment, and warm it, adding turnips cut in small dice: stew till they are ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 175. | |
| The Dixie Cook-Book (1883) | TurtLe Bean Soup |
Soak one pint black beans over night, then put them into three quarts water with beef bones or a small'piece of lean salt pork, boil three or four hours, strain, season ... From The Dixie Cook-Book, 1883, page 316. | |
| Housekeeping in Old Virginia (1879) | Turtle Soup |
Kill the turtle at daylight in summer, the night before in winter, and hang it up to bleed. After breakfast, scald it well and scrape the outer skin off the shell; open ... From Housekeeping in Old Virginia, 1879, page 79. | |
| Housekeeping in Old Virginia (1879) | Turtle Soup |
To one turtle that will weigh from four to five pounds, after being dressed, add one-half gallon water, and boil until the turtle will drop to pieces, then add: 2 ... From Housekeeping in Old Virginia, 1879, page 79. | |
| The Creole Cookery Book (1885) | Turtle Soup |
Take the whole of the turtle out of the shell; cut it in pieces, that it may be more easily scalded. Throw these pieces, with the fins, into the pot, and when scalded, ... From The Creole Cookery Book, 1885, page 32. | |
| The White House Cook Book (1887) | Turtle Soup From Beans |
SOAK over night one quart of black beans; next day boil them in the proper quantity of water, say a gallon, then dip the beans out of the pot and strain them through a ... From The White House Cook Book, 1887, page 51. | |
| The Boston Cooking-School Cook Book (1896) | Twelfth Course |
Cracker, cheese, and cafe noir. Cafe noir is frequently served in the drawing and smoking rooms after the dinner. Where wines and liquors are served, the first course is ... From The Boston Cooking-School Cook Book, 1896, page 694. | |
| Camp Cookery (1910) | Uncover and |
salt, and perhaps lemon or vinegar. Clam Chowder.—Wash the clams, put them in a kettle, and over them water to cover them. When the shells open, pour off the liquor, ... From Camp Cookery, 1910, page 110. | |
| The Epicurean (1894) | Uq the Epicurealsr |
slightly (colored, moisten with half a bottleful of white wine and two and a half quarts of broth, half a gill of brandy, salt and pepper. Cook all for fifteen minutes, ... From The Epicurean, 1894, page 262. | |
| The Boston Cooking-School Cook Book (1896) | V Cream of Scallop Soup |
1 quart scallops 1 tablespoon chopped onion 4 cups milk 5 tablespoons butter 2 cloves 1^ cup flour Bit of bay leaf Salt 3^ teaspoon peppercorns Pepper Clean scallops, ... From The Boston Cooking-School Cook Book, 1896, page 173. | |
| German National Cookery for American Kitchens (1904) | V. Fruit Soups |
89. Strawberry Soup. Cook some finely pounded toast in water until thick, add wine, sugar and cinnamon, and in case the soup is not of the proper consistency put in some ... From German National Cookery for American Kitchens, 1904, page 103. | |
| The Dixie Cook-Book (1883) | Vea Soup |
To about three pounds of a well-broken joint of veal, add four quarts water, and set it over to boil; prepare one-fourth pound macaroni by boiling it in a dish by itself ... From The Dixie Cook-Book, 1883, page 322. | |
| Common Sense in the Household (1871) | Veal and Sago Broth |
2 lbs. knuckle of veal, cracked all to pieces. 2 quarts of cold water. 3 tablespoonfuls best pearl sago, soaked in a cup of cold 1 cup cream, heated to boiling. Yolks of ... From Common Sense in the Household, 1871, page 509. | |
| Common Sense in the Household (1871) | Veal and Sago Soup |
2i lbs. veal. ^ lb. pearl sago. 1 pt. milk. Put on the veal and water—the meat chopped finely and boil for two hours until the liquid is reduced to about one-half the ... From Common Sense in the Household, 1871, page 42. | |
| The Boston Cooking-School Cook Book (1896) | Veal and Sago Soup |
2>^ lbs. lean veal 2 cups scalded milk 3 quarts cold water Yolks 4 eggs ]/i lb. pearl sago Salt and pepper Order meat from market, very finely chopped. Pick c&¥er send ... From The Boston Cooking-School Cook Book, 1896, page 162. | |
| Mrs. Owen's Illinois Cook Book (1871) | Veal Broth |
Stew a knuckle of veal of four or five pounds in quarts of water, with two blades of mace, an onion, a head of celery, and a little parsley, pepper and let the whole ... From Mrs. Owen's Illinois Cook Book, 1871, page 39. | |
| La Cuisine Creole (1885) | Veal Gravy Soup |
Throw into a stewpan one pound veal cutlet, three slices of ham, two tablespoonfuls of lard, and let them fry gently; then, before browning, add three sliced onions, two ... From La Cuisine Creole, 1885, page 16. | |
| The White House Cook Book (1887) | Veal or Mutton Broth |
TAKE a scrag-end of mutton (two pounds), put it in a saucepan with two quarts of cold water and an ounce of pearl barley or rice. When it is coming to a boil, skim it ... From The White House Cook Book, 1887, page 553. | |
| The Virginia House-Wife (1824) | Veal Soup |
Put into a pot three quarts of water, three onions cut small, one spoonful of black pepper pounded, and two of salt, with two or three slices of lean ham; let it boil ... From The Virginia House-Wife, 1824, page 35. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Veal Soup |
A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as as calves head. it with a cup two thirds full of rice, a pound and a half of pork, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 38. | |
| The Good Housekeeper (1841) | Veal Soup |
Skin four pounds of a kunckle of veal, break, and cut it small, put it into a stew-pan with two gallons of water; when it boils skim it, and let it simmer till reduced ... From The Good Housekeeper, 1841, page 63. | |
| Mrs. Owen's Illinois Cook Book (1871) | Veal Soup |
Put a knuckle of veal into a pot of salted water with about a pound of ham. When the meat is cooked very tender take it out, and have a small head of chopped celery, one ... From Mrs. Owen's Illinois Cook Book, 1871, page 36. | |
| The Appledore Cook Book (1872) | Veal Soup |
Take foul' pounds of the neck of veal, cut up small and wash clean; put the soup-pot and cover with six quarts of water; let this come to a boil, then skim off all the. ... From The Appledore Cook Book, 1872, page 37. | |
| Aunt Babette's Cook Book (1889) | Veal Soup |
Boil a piece of veal, off the neck, and a couple of veal shanks, in two quarts of water; add parsley, an onion and asparagus, cut up into small pieces. Strain and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 49. | |
| The White House Cook Book (1887) | VEAL SOUP. |
PUT a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above simmering, ... From The White House Cook Book, 1887, page 44. | |
| The Cook's Own Book (1832) | VEAL, KNUCKLE, SOUP. A knuckle |
of veal of six pounds, weight, will make a large tureen of excellent soup, and is thus easily prepared: cut half a pound of bacon into slices about half an inch thick, ... From The Cook's Own Book, 1832, page 280. | |
| Larkin Housewives' Cook Book (1915) | Vegetable Chowder |
Put through Larkin Food-Chopper (using coarse cutter) one beet, two onions, two carrots, two parsnips, all medium-size; large potatoes, and one quart of fresh or canned ... From Larkin Housewives' Cook Book, 1915, page 12. | |
| The Italian Cook Book (1919) | Vegetable Chowder |
(Minestrone alia Milanese) Cut off the rind of ]/i Ib. salt pork and put it into two quarts of water to boil. Cut off a small slice of the pork and beat it to a paste ... From The Italian Cook Book: The Art of Eating Well, 1919, page 15. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Vegetable Soup |
• Take two of yellow split peas, or two quarts of dried white beans; soak them in water all night, and drain them in the morning; add a small quantity of salt and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 41. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vegetable Soup |
After boiling a soup bone or piece of beef until done, add to the broth boiling water to make the amount of soup wanted, and when boiling again add a large handful of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 279. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vegetable Soup |
Three onions, three carrots, three turnips, one small cabbage, one pint of tomatoes; chop all the vegetables except the tomatoes very fine, have ready in a porcelain ... From Buckeye Cookery and Practical Housekeeping, 1877, page 279. | |
| Housekeeping in Old Virginia (1879) | Vegetable Soup |
Before breakfast, wash a beef shank in several waters, break the bone, and put it in a large pot of cold water. Keep it steadily boiling until one hour before dinner, ... From Housekeeping in Old Virginia, 1879, page 89. | |
| The Dixie Cook-Book (1883) | Vegetable Soup |
After boiling a soup bone or piece of beef until done, add to the broth boiling water to make the amount of soup wanted, and when boiling again add a large handful of ... From The Dixie Cook-Book, 1883, page 322. | |
| The Dixie Cook-Book (1883) | Vegetable Soup |
Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes; chop all the vegetables except the tomatoes very fine, have ready in a porcelain kettle ... From The Dixie Cook-Book, 1883, page 322. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Vegetable Soup |
1 cup each of onion and carrot. | 1 teaspoonful sugar. 1 cup each of turnip and parsnip. | 1 saltspoonful white pepper. 1 pint each of celery and potato. | 14 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 175. | |
| The Creole Cookery Book (1885) | Vegetable Soup |
Soak all night, in cold water, either two quarts of yellow. split peas, or two quarts of dried white beans. Inthe morning drain them, and season them with a very little ... From The Creole Cookery Book, 1885, page 35. | |
| The Boston Cooking-School Cook Book (1896) | Vegetable Soup |
y^ cup carrot 1 quart water J^ cup turnip 5 tablespoons butter % cup celery ^ tablespoon finely \% cups potato chopped parsley 1^ onion Salt and pepper Wash and scrape a ... From The Boston Cooking-School Cook Book, 1896, page 181. | |
| Manual for Army Cooks (1896) | Vegetable Soup |
4 lbs. mixed vegetables (about). Salt and pepper. Prepare the vegetables as directed in Remarks on Soup, put them into a pot of boiling water slightly salted, and just ... From Manual for Army Cooks, 1896, page 60. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Vegetable Soup |
1 cup chopped carrot 2 cups chopped potato 1 cup chopped turnip 1 cup chopped onion 1 cup chopped celery \ cup butter or pork fat Parboil potatoes ten minutes. Melt ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 78. | |
| Fifty-Two Sunday Dinners (1913) | Vegetable Soup |
¥4 cup carrot. 1 quarts beef broth. ¥ cup turnip. 44 cup butter. ¥ cup celery. Y% tablespoon finely chopped parsley. 2 cups potato. "1 teaspoons salt. 1 cup onion. ¥% ... From Fifty-Two Sunday Dinners, 1913, page 141. | |
| Foods That Will Win the War and How to Cook Them (1918) | Vegetable Soup |
1 qt. boiling water 4 cup carrots 4 cup cabbage 4 cloves 1 cup potatoes 1 bayleaf 1 cup tomato juice and pulp 1 tablespoon minced onion 4 peppercorns. 2 tablespoons ... From Foods That Will Win the War and How to Cook Them, 1918, page 115. | |
| Gulf City Cook Book (1878) | Vegetable Soup for Winter Use |
One bushel of skinned tomatoes, one peck of okra cut up, six red peppers without the seeds, two dessert-spoonfuls of ground black pepper, four table-spoonfuls of all ... From Gulf City Cook Book, 1878, page 13. | |
| Gulf City Cook Book (1878) | Vegetable Soup Without Meat |
Slice a few onions and fry brown; add as much flour as is needed to thieken a pint of water. When nearly done add a dessert-spoonful stir quickly, and add one pint of ... From Gulf City Cook Book, 1878, page 13. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Vegetable Soup Without Meat |
i root of celery i sweet potato 2 tablespoonfuls of rice i parsnip i white potato Cut the vegetables into dice. Put the butter into a fryingpan; and, when hot put in all ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 36. | |
| Aunt Sammy's Radio Recipes (1927) | Vegetable Vitamin Soup |
1 cup tomato juice. 2 tablespoons chopped green pepper. 1 cup diced carrots. 1 cup chopped onion, cups chopped celery. 1 cup diced turnips. 2 cups diced potatoes. 2 ... From Aunt Sammy's Radio Recipes, 1927, page 13. | |
| Directions for Cookery, in Its Various Branches (1837) | Venison Soup |
Take four pounds of freshly killed venison cut off from the bones, and one pound of ham in small slices. Add an onion minced, and black pepper to your taste. Put only as ... From Directions for Cookery, in Its Various Branches, 1837, page 30. | |
| The International Cook Book (1906) | Venitienne Soup |
Bonito, Polonaise Potatoes Persillade (63) Ham, Londonderry (1771) Spinach in Cream (339) Leg of Lamb, Mint Sauce (392) Sliced Tomatoes (461) Jelly, Moscovite (1626) ... From The International Cook Book, 1906, page 618. | |
| Manual for Army Cooks (1896) | Veoetable Soup |
4 pounds fresh lean beef. 1 gallon cold water. 1 or 2 pounds soup bone. 4 pounds such vegetables as may be obtainable. Time, five and a half to six hours. Put the meat ... From Manual for Army Cooks, 1896, page 63. | |
| La Cuisine Creole (1885) | Vermicelli or Macaroni Soup |
Swell a quarter of a pound of vermicelli or macaroni (whichever is preferred) in a quart of warm water for one hour; then add it to some good stock or plain veal, ... From La Cuisine Creole, 1885, page 18. | |
| Directions for Cookery, in Its Various Branches (1837) | Vermicelli Soup |
Cut a knuckle of or a neck of mutton pieces, and put them, with the bones broken up, into a large stew-pan. Add sliced from a hock or shank of ham, a quarter of a pound ... From Directions for Cookery, in Its Various Branches, 1837, page 27. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Vermicelli Soup |
Put a shin of veal, one onion, two carrots, two turnips, and a little salt, into four quarts of water. Boil this three hours; then add two cups of vermi- * This is very ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 33. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Vermicelli Soup |
1 quart stock. 1 teaspoonful salt 4g cup vermicelli. 4g saltspoonful pepper. The vermicelli may be broken or not, as you please. Cook about ten minutes in boiling salted ... From Mrs. Lincoln's Boston Cook Book, 1884, page 157. | |
| The White House Cook Book (1887) | Vermicelli Soup |
SWELL quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet ... From The White House Cook Book, 1887, page 56. | |
| Mrs. Hale's New Cook Book (1857) | Vermicelli Soup .—Put |
into a stew-pan, lbs. of lean veal, a small slice of lean ham, a bunch herbs, a head of celery, an onion, some whole white pepper, a blade of mace, and ^ lb. of butter; ... From Mrs. Hale's New Cook Book, 1857, page 47. | |
| The International Cook Book (1906) | Victoria Cakes |
1375. CONSOMM£, SAGO Prepare a consomme (No. 52), strain into a saucepan and let boil. Thoroughly wash in fresh water four ounces sago, drain on a sieve and sprinkle ... From The International Cook Book, 1906, page 421. | |
| The Picayune Creole Cook Book (1901) | Vinegar. Pepper and Salt |
Take the yolk of one fresh egg. raw, and put in a bowl. The egg and the oil must be cold, and in summer it is well to keep the soup plate in which you make the dressing ... From The Picayune Creole Cook Book, 1901, page 168. | |
| The International Cook Book (1906) | Vol au Vent, Dieppoise |
Scotch Pudding (420) 2153. BISQUE OF CRAWFISH Thoroughly wash thirty small live crawfish in cold water. Remove tails from eighteen of them, plunge in boiling water with ... From The International Cook Book, 1906, page 661. | |
| Manual for Army Cooks (1896) | Wacaroni Soup |
4 ounces macaroni. Salt and pepper to taste. Break the macaroni into pieces about two inches long; put it into a stewing pan and cover it with one quart of boiling ... From Manual for Army Cooks, 1896, page 61. | |
| The Southern Cookbook (1912) | Wash a |
leg of beef, break the bone, and set it lire with of water, a bunch of herbs, two onions, sliced and fried, but not burnt, a blade or two of mace, three cloves, twenty ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 176. | |
| Bohemian-American Cook Book (1915) | Wash the |
brisket, make an opening and fill with dressing the same as for veal, sew up the opening, dust all over with sliced carrot and onion in the baking pan, put in the meat, ... From Bohemian-American Cook Book, 1915, page 91. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Water Cress Soup |
3 cups chopped cress 1 teaspoon beef extract and 1 cup whipped cream Cook cress, butter and onion together five minutes; add flour and seasonings. When smooth add milk ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 77. | |
| The International Cook Book (1906) | Weakfish, Paysanne |
Potatoes, Savoyardes (533) Balotine of Lamb, Macddoine Cauliflower, Hollandaise (853) Roast Capon (378) Eclairs, Chantilly (361) 1053. GUMBO WITH SORREL Cut into small ... From The International Cook Book, 1906, page 323. | |
| The Southern Cookbook (1912) | When the |
meat is of a fine brown, fill the pan with good beef broth, boil and skim well, then simmer an hour: add a little water, mixed with as much flour as will make it ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 125. | |
| The Italian Cook Book (1919) | When the |
rice is half cooked add half its weight of marrow of beef bone, cut into small pieces. A few minutes are sufficient for the cooking of the marrow. Add grated cheese and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 28. | |
| The Picayune Creole Cook Book (1901) | While the infusion of Broth, Boull |
lon or Consommé, or oyster water in leu of plain water, adds, where indicated, a delightful flavor to the dish, the use of any of these is not imperative in making the ... From The Picayune Creole Cook Book, 1901, page 18. | |
| Aunt Babette's Cook Book (1889) | White Bean Soup |
To one quart of small dried* beans add as much water as you wish to have soup. You may add any cold scraps of roast beef, mutton, poultry, veal or meat sauce that you ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 58. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | White Oyster Soup |
Is made the same as the above, with the exception of the wine; instead of which, put a pint and a half of cream—and stir all the time until it is dished. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 30. | |
| The Good Housekeeper (1841) | White Soup |
Take a good knuckle of veal, or two or three short shanks, boil it about four hours, with some whole white pepper, a little mace, salt, two onions, and a small bit of ... From The Good Housekeeper, 1841, page 63. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | White Soup |
Take as much of the stock as you think you want, put it into a saucepan with one or two carrots and turnips, one onion, a little rice or vermicelli, and about one fourth ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 33. | |
| The Appledore Cook Book (1872) | White Soup |
Take any part of veal (the shin is the best), and allow one quart of cold water to one pound of veal, and to eight pounds allow one onion,"three parsnips,one turnip, a ... From The Appledore Cook Book, 1872, page 126. | |
| The Woman Suffrage Cook Book (1886) | White Soup |
Peal four medium sized potatoes, and let them stand in cold water one-half hour before boiling 5 bob in clear watei until very soft; then mash, and sift through a sieve; ... From The Woman Suffrage Cook Book, 1886, page 154. | |
| The Boston Cooking-School Cook Book (1896) | White Soup |
5 cups White Stock III 2 cups scalded milk y^ tablespoon salt 3 tablespoons butter )^ teaspoon peppercorns 4 tablespoons flour 1 slice onion Yolks 2 eggs 1 stalk celery ... From The Boston Cooking-School Cook Book, 1896, page 159. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | White Soup |
2 cups white stock 1 cup cooked rice Make a white sauce of butter, flour and cream. Add white stock, cooked rice, seasonings; reheat, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 88. | |
| The Boston Cooking-School Cook Book (1896) | White Soup Stock I |
3 lbs. knuckle of veal 1 large stalk celery 1 lb. lean beef % teaspoon peppercorns 3 quarts boiling water >^ bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves ... From The Boston Cooking-School Cook Book, 1896, page 158. | |
| The Boston Cooking-School Cook Book (1896) | White Soup Stock II |
4 lbs. knuckle of veal % teaspoon peppercorns 2 quarts cold water 1 onion 1 tablespoon salt 2 stalks celery Blade of mace Wipe meat, remove from bone, and cut in small ... From The Boston Cooking-School Cook Book, 1896, page 158. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | White Soup Stock No |
1 knuckle veal 1 fowl 1 onion stuck with 6 cloves J cup carrot } cup celery pepper and cayenne Break the knuckle of veal in small pieces; add cut and disjointed fowl and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 87. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | White Stock |
Six pounds of a shin of veal, one fowl, three fuls of butter, four stalks of celery, two onions, one blade of mace, one stick of cinnamon, eight quarts of cold wathr, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 89. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | White Stock |
Skeletons of yesterday's chickens 3 pounds of veal i pound of ham 1 small onion Put the skeletons, veal, ham and in a soup a moderate it to a Skim carefully. Now simmer ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 37. | |
| Aunt Babette's Cook Book (1889) | Wine Soup& |
Boil half wine and half water, sweeten to taste, add cinnamon, a few slices of lemon and thicken with a few yelks of eggs. Just before serving, break in some sweet ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 60. | |
| The Jewish Manual (1846) | Winter Pea Soup |
Soak a quart of white peas in water, boil them till soft, in as much water as will cover them, pass them througha sieve, and add them to any broth that may be ready, a ... From The Jewish Manual, 1846, page 42. | |
| Mrs. Owen's Illinois Cook Book (1871) | Winter Soup |
carrots, turnips, and the heart of a head of celery, cut into dice, with a dozen button onions boil them in salt and water, with a little sugar in it; then throw them ... From Mrs. Owen's Illinois Cook Book, 1871, page 39. | |
| The White House Cook Book (1887) | Winter Vegetable Soup |
SCKAPE arid slice three turnips and three carrots and peel three onions, and fry all with a little butter until a light yellow; add a bunch of celery and three or four ... From The White House Cook Book, 1887, page 56. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Wipe the |
knuckle with a damp towel, put it in a soup kettle, cover with the water, place the fire and bring slowly to a simmer, carefully skimming off the scum. for three hours, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 34. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Yacht Oyster Soup |
A quart of milk, one of oysters, a head of celery, a small half a cupful of powdered cracker, one teaspoonful of Worcestershire sauce, a speck of cayenne and to Chop ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 103. | |
| Chinese-Japanese Cook Book (1914) | Yat Ko Main |
One quart of soup stock; one quarter pound of noodles; one and one half teaspoonfuls of. salt; one quarter pound of minced ham; one spoonful of syou; one small onion; ... From Chinese-Japanese Cook Book, 1914, page 22. | |
| Chinese-Japanese Cook Book (1914) | Yea Foo Main |
One quart of soup stock; one quarter pound of mushrooms; three stalks of celery; one eighth clove of garlic; six water chestnuts; one quarter pound of vermicelli; one ... From Chinese-Japanese Cook Book, 1914, page 22. | |
| Common Sense in the Household (1871) | Yeal Soup with Macaroni |
kJ* lbs. of veal knuckle or scrag, with the bones broken and meat cut up. ^ lb. Italian macaroni. Boil the meat alone in the water for nearly three hours, until it is ... From Common Sense in the Household, 1871, page 36. | |
| Common Sense in the Household (1871) | Yenison Soup |
»J 3 lbs. of venison. What are considered the inferior pieces will do. lb. ham or salt pork. 1 head of celery. Cut up the meat; chop the vegetables, and put on with just ... From Common Sense in the Household, 1871, page 43. | |
| The Italian Cook Book (1919) | Zuppa Regina |
is made with the white meat of chicken, which is to be ground in a meat grinder together with blanched almonds (5 or 6) for one quart of chicken, stock. To the meat and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 13. | |
| The Italian Cook Book (1919) | Zuppa Sante |
Any kind of vegetables may be used for this soup: carrots, cabbage, turnips, onions, potatoes, spinach, the outside leaves of lettuce or greens of any variety. Select ... From The Italian Cook Book: The Art of Eating Well, 1919, page 12. | |