Soups and Stews
- 1862
- Pumpkin-Squash Bisque
- Recipe using flour, cauliflower, onion, and milk, and served in small pumpkin shells.
- 1863
- Soupe de Potiron
- Soup made with fresh squash, vegetables, and rice. From “The Classic Mediterranean Cookbook” by Sarah Woodward.
- 1865
- Pureed Zucchini Soup (Pressure Cooked)
- Six serving recipe made with vegetable stock, potatoes, and carrots.
- 1872
- Cream of Sun-Dried Tomato Soup
- Four serving dish using milk, onion, cloves, peppercorns, rice four, and bouquet garni.
- 1874
- Cream of Tomato Soup
- Contains celery, onion, flour, evaporated milk, and parsley. Three servings.
- 1875
- Creamed Tomato Soup
- Eight serving dish made with butter, oil, onion, flour, chicken broth, herbs, and milk.
- 1876
- Creamy Tomato Bisque with Lump Crabmeat and Basil
- Made with juice, sauce, chicken broth, flour, sugar, and oil. Eight servings.