Soups and Stews
- 1881
- Chicken Stew with Pepper and Pineapple
- Sweet and savory, it is best served over mounds of hot cooked rice.
- 1885
- Mexican Chicken Corn Chowder
- Bouillon with Monterey jack cheese, green chiles, and hot pepper sauce.
- 1893
- Turkey and Cranberry Chowder
- Chicken broth with vinegar, sugar, sour cream, flour, celery, and carrots.
- 1894
- Ful Nabed (Egyptian Bean and Vegetable Soup)
- Uses fava beans, lemon juice, and cayenne. Six servings.
- 1895
- Milookhiyya (Egyptian Green Herb Soup)
- Contains tomato paste, garlic, and coriander. Six Servings.
- 1896
- Birds Nest Soup
- Using eggs, ginger, and soup stock. The main ingredient comes from the homes of baby white and black-nest swiftlets.
- 1898
- Four Treasure Soup
- Made with water chestnuts, chicken, green onions, soy sauce, and Chinese hot mustard.
